Take it low and slow to make this spicy Italian chicken and fennel stew. The long cooking time infuses the chicken with maximum flavour.
- Step 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.
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)
- Step 3
Serve with Italian bread and fennel fronds, to garnish.
All nutrition values are per serve.