Tomato Braised Chicken

Here’s my first attempt at a healthy meal. This recipes comes from the Eating Well website. I love slow cooker recipes, they’re usually my first choice for meal preparation.

Tomato Braised Chicken

Crockpot Recipe: Tomato Braised Chicken
Recipe Type: Main
Author: Eating Well
Prep time: 45 mins
Cook time: 6 hours
Total time: 6 hours 45 mins
Serves: 10
Chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy.
Ingredients
  • 4 slices bacon
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1 cup dry white wine (see Tip)
  • 1 28-ounce can tomatoes, with juice, coarsely chopped
  • 1 teaspoon salt
  • 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
  • 1/4 cup finely chopped fresh parsley
Instructions
  1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
  2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
  3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
  4. Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

 

I changed a few things in this recipe and it turned out great! I didn’t use the bay leaf or fennel seed because I didn’t have any. I added mushrooms and used the alternative to option for the wine.  Instead of adding the salt, I added 2 tablespoons of Paula Deen’s House Seasoning and 1/2 tsp of pepper. I served this with white rice but I suggest you don’t. I feel like the rice made the sauce too watery. I think it would be great with Orzo.

Paula Deen’s House Seasoning is a perfect compliment to any meal.  Most meals tend to lack flavor so I use this to flavor it up.

My favorite part about this recipe is that the chicken falls right off the bone because it’s so tender! My kids loved it too which is very rare because they are picky!

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