Slow cooker chicken stew with roasted-pepper rouille
Uncooked bone in skinless chicken thigh
24 oz, 4 (6-ounce thighs), trimmed
Uncooked fennel bulb(s)
2 item(s), small, sliced
2 medium, cut lengthwise in half and sliced (white and pale green parts only)
4 large clove(s), finely chopped
0 tsp, (large pinch) threads, crushed
⅔ cup(s), or vermouth, dry
Canned tomato paste
Canned diced tomatoes
14½ oz, (1 can)
Canned chicken broth
2 strip(s), (3-inch strips)
Roasted red peppers (packed in water)
½ cup(s), drained and patted dry with paper towel
1 medium clove(s), crushed through a press
Hot pepper sauce
½ tsp, or to taste (such as Tabasco)
- 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.
- 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.
- Meanwhile, 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.
- 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.
- Serving size: 1 chicken thigh, 1/2 cup vegetables and sauce, and scant 2 tablespoons rouille