Serve over pappardelle or brown rice, with a salad or steamed vegetable.
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.
4. Cook pasta or rice separately.
5. Remove the bay leaf. Serve over rice or pasta, sprinkled with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 713 | ||
Calories from Fat: 363 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.4g | 54 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 229.6mg | 71 % | |
Sodium 441.2mg | 15 % | |
Potassium 799.9mg | 21 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 36.5g | ||
Protein 46.1g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 713
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