Name: Slow-cooker spicy Italian chicken and fennel stew
Prep time: 15 min
Cook time: 325 min
Total time: 340 min
Yield: 1
Ingredients: 56.88 gm olive oil; 2 large fennel bulbs, trimmed, thickly sliced; 900g chicken thigh fillets, cut in half; 40.00 ml plain flour; 3 garlic cloves, thinly sliced; 4 anchovies, finely chopped; 1 long red chilli, finely chopped; 82.50 gm white wine; 400g can diced tomatoes; Italian bread, to serve; Fennel fronds, to garnish

Slow-cooker spicy Italian chicken and fennel stew

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Prep Time:
15 minutes

Cook Time:
325 minutes

Total Time:
340 minutes

Spicy Italian chicken and fennel stew - slow cooked for rich and bold flavors.

Ingredients:

56.88 gm olive oil
2 large fennel bulbs, trimmed, thickly sliced
900g chicken thigh fillets, cut in half
40.00 ml plain flour
3 garlic cloves, thinly sliced
4 anchovies, finely chopped
1 long red chilli, finely chopped
82.50 gm white wine
400g can diced tomatoes
Italian bread, to serve
Fennel fronds, to garnish

Instructions:

In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Sauté fennel, stirring occasionally, for 6-7 minutes until golden. Transfer to a 5L slow-cooker. Add the remaining oil in the same pan. Season chicken and coat with flour. Cook chicken in 2 batches for 5-6 minutes until well browned. Transfer chicken to the slow cooker.
Saute garlic, anchovy, and chili in a pan until fragrant, about 1-2 minutes. Pour in wine and let it come to a boil, cooking for 1 minute until reduced by half. Transfer to a slow cooker with tomatoes and cook covered on low for 5 hours until the chicken is cooked through.
Garnish with Italian bread and fennel fronds before serving.

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