7

Slow cooker chicken stew with roasted-pepper rouille

Total Time
3 hr 35 min
Prep
20 min
Cook
3 hr 15 min
Serves
4
Difficulty
Easy
Ingredients

uncooked bone in skinless chicken thigh

24 oz, 4 (6-ounce thighs), trimmed

dried thyme

1 tsp

table salt

½ tsp

black pepper

¼ tsp

olive oil

1½ tsp

uncooked fennel bulb(s)

2 item(s), small, sliced

uncooked leek(s)

2 medium, cut lengthwise in half and sliced (white and pale green parts only)

garlic clove(s)

4 large clove(s), finely chopped

saffron

&frac112; tsp, (large pinch) threads, crushed

white wine

0 cup(s), or vermouth, dry

canned tomato paste

1 Tbsp

canned diced tomatoes

14½ oz, (1 can)

canned chicken broth

½ cup(s)

orange zest

2 strip(s), (3-inch strips)

roasted red peppers (packed in water)

½ cup(s), drained and patted dry with paper towel

light mayonnaise

3 Tbsp

garlic clove(s)

1 medium clove(s), crushed through a press

hot pepper sauce

½ tsp, or to taste (such as Tabasco)

table salt

tsp

Instructions

  1. 1 Sprinkle chicken with thyme, salt, and pepper. Heat oil in large skillet over medium- high heat. Add chicken and cook until golden brown, about 3 minutes per side. Transfer to 4- or 5-quart slow cooker.
  2. 2 Reduce heat to medium. Add fennel and leeks to skillet; cook, covered, stirring occasionally, until vegetables are tender, about 5 minutes. Add chopped garlic and saffron; cook, stirring frequently, until fragrant, about 30 seconds. Add wine and tomato paste; bring to boil, stirring until blended. Stir in diced tomatoes, broth, and orange zest. Pour tomato mixture over chicken. Cover and cook just until chicken is fork-tender, 21/2–3 hours on high or 5–6 hours on low.
  3. 3Meanwhile, to make rouille, combine roasted peppers, 2 tablespoons mayonnaise, the crushed garlic, hot sauce, and salt in mini–food processor; pulse until smooth. Transfer sauce to small bowl; stir in remaining 1 tablespoon mayonnaise. Taste and season with additional hot sauce, if desired. Cover and refrigerate.
  4. 4 Discard orange zest from chicken. Place 1 chicken thigh in each of 4 large shallow bowls and spoon vegetables and sauce over and around chicken. Top each serving with dollop of rouille.
  5. Serving size: 1 chicken thigh, 1/2 cup vegetables and sauce, and scant 2 tablespoons rouille

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