Warm olive oil. Season chicken legs with salt and pepper and cook skin side down until golden. Transfer to slow cooker.
Return pan to heat add shallots and fry 3 - 5 mins. Add to slow cooker with fennel, potatoes, carrots, bay leaves, thyme, tomato paste. Pour over cider. Cook 4-6 hours. Stir in spinach just before serving. Serve with mashed potatoes or crusty bread.
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 202 (49%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 138.6mg||43 %|
|Sodium 229.1mg||8 %|
|Potassium 1245mg||33 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 12.3g|
|Protein 34g||49 %|
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Calories per serving: 409
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