The ultimate comfort food. Chicken with fennel and tomato, a hint of bacon and the smokiness of paprika. Using the slow cooker means it’s ready for you when you walk in the door!
|2/3 cup||Flour, divided|
|Salt and pepper|
|2 lbs||Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs or Maple Leaf Prime Naturally® Boneless|
|1 tbsp||Vegetable oil|
|4||Slices Maple Leaf® Bacon, chopped|
|1 tbsp||Hot or sweet Hungarian paprika|
|1/4 cup||White wine|
|2 cups||Reduced sodium chicken broth|
|1||Large onion, chopped|
|3||Cloves garlic, minced|
|1||Red pepper, sliced|
|1/2||Small fennel, diced|
|1||Can diced tomatoes|
|2 tbsp||Lemon juice|
|2 tbsp||Sour cream|
COMBINE 1/3-cup (80 mL) flour with salt and pepper in a shallow bowl. Toss chicken pieces in seasoned flour to coat.
HEAT oil in a large skillet over medium-high. Working in batches, add chicken to the skillet, do not overcrowd. Cook until golden brown, about 2-3 minutes per side. Remove from the pan and place in the slow cooker. Repeat with the remaining chicken.
ADD bacon to the same skillet and cook for 3-4 minutes or until crisp. Sprinkle with the remaining flour and paprika. Cook, stirring constantly for 1-2 minutes. Slowly whisk in wine and broth, scraping any brown bits from the bottom of the skillet. Bring to a boil then pour over the chicken.
ADD onions, garlic, peppers, fennel, tomatoes and bay leaf to the slow cooker.
COOK, covered in the slow cooker on high for 4-5 hours or on low for 8-9 hours. The chicken and vegetables should be very tender and the sauce should be thickened slightly. The chicken is cooked when the internal temperature reaches 165°F (74°C). Stir in lemon juice and sour cream. Season to taste with salt and pepper. Remove bay leaf and discard.
Serve stew over spaetzle, egg noodles or rice. Garnish with chopped parsley if desired.
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