Slow-cooker spicy Italian chicken and fennel stew

Slow-cooker spicy Italian chicken and fennel stew

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Take it low and slow to make this spicy Italian chicken and fennel stew. The long cooking time infuses the chicken with maximum flavour.

The ingredient of Slow-cooker spicy Italian chicken and fennel stew

  1. 1/4 cup olive oil
  2. 2 large fennel bulbs, trimmed, thickly sliced
  3. 900g chicken thigh fillets, cut in half
  4. 2 tablespoons plain flour
  5. 3 garlic cloves, thinly sliced
  6. 4 anchovies, finely chopped
  7. 1 long red chilli, finely chopped
  8. 1/3 cup white wine
  9. 400g can diced tomatoes
  10. Italian bread, to serve
  11. Fennel fronds, to garnish

The instruction how to make Slow-cooker spicy Italian chicken and fennel stew

  1. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook fennel, stirring, for 6-7 minutes or until golden. Transfer to a 5L slow-cooker. Heat remaining oil in same pan. Season chicken and toss in flour to coat. Cook, in 2 batches, for 5-6 minutes or until well browned. Transfer to slow cooker.
  2. Add garlic, anchovy and chilli to pan and cook for 1-2 minutes or until fragrant. Add wine and bring to the boil. Cook for 1 minute or until reduced by half. Transfer to slow cooker with tomatoes. Cook, covered, on low for 5 hours or until chicken is cooked through. (See notes)
  3. Serve with Italian bread and fennel fronds, to garnish.

Nutritions of Slow-cooker spicy Italian chicken and fennel stew

calories: 490.428 calories
calories: 25.3 grams fat
calories: 4.9 grams saturated fat
calories: 18.5 grams carbohydrates
calories: 3.6 grams sugar
calories:
calories: 48.3 grams protein
calories: 193 milligrams cholesterol
calories: 652 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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