Saturday, July 12, 2014

Chicken, Bouillabaisse-Style

I have 3 loves in my life, Bubba, cooking for Bubba and the crew, and finally blogging about what I cook for them. Lucky for me I have plenty of time to blog while Bubba and the crew are working. With my trusty slow-cooker doing the work, making a hearty meal that can be transported virtually anywhere there is a plug outlet.

Instead of high-maintenance seafood, this delectable bouillabaisse boast boneless, skinless chicken thigh simmered in a traditional saffron broth. 

Ingredients:

  • 1 TABLESPOON OLIVE OIL
  • 3 POUNDS SKINLESS BONELESS CHICKEN THIGHS
  • 1/2 TEASPOON SALT
  • 1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1 LARGE BULB FENNEL, { 1 1/2 POUNDS }
  • 1/2 CUP DRY WHITE WIND
  • 1 MEDIUM ONION, CHOPPED
  • 2 GARLIC CLOVES, FINELY CHOPPED
  • 1 3/4 CUPS CHICKEN STOCK 
  • 1 CAN { 14 1/2 OUNCES } DICED TOMATOES
  • 1 BAY LEAF
  • 1/2 TEASPOON DRIED THYME
  • 1/4 TEASPOON SAFFRON THREADS, CRUMBLED
  • CRUSTY FRENCH BREAD

Directions:

  1. In a 12-inch skillet, heat oil over medium-high heat until hot. Sprinkle chicken thighs with salt and pepper.
  2. Add chicken to skillet in 2 batches and cook, turning once and adding more oil if necessary, until lightly browned on both sides, 7 to 8 minutes per batch. With tongs, transfer chicken to a large bowl when browned.
  3. Meanwhile, trim stems and tough outer layers from fennel bulb. Cut bulb into quartersm the thinly slick.
  4. After chicken is browned, add wine to skillet and heat to boiling, stirring to loosen any browned bits, Boil 1 minute.
  5. In a 6-quart slow cooker bowl, combine fennel, onion, garlic, stock, tomatoes with their juices, bay leaf, thyme, and saffron. Top with browned chicken, any juices in bowl, and wine mixture from skillet; do not stir.
  6. Cover slow-cooker and cook on Low 8 hours or on High 4 hours.
  7. With tongs, transfer chicken to serving bowls. Skim and discard fat from sauce and bay leaf.
  8. Pour sauce over chicken. Serve with bread.

ACTIVE TIME: 30 MINUTES
SLOW-COOK TIME: 8 HOURS ON LOW OR 4 HOURS ON HIGH
MAKES: 8 MAIN-DISH SERVINGS