Slow-cooker spicy Italian chicken and fennel stew

Slow-cooker spicy Italian chicken and fennel stew

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

Ingredients

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Method

  1. 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.

  2. Step 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. Step 3

    Serve with Italian bread and fennel fronds, to garnish.

Nutrition

Energy
2052kJ
Fat saturated
4.90g
Fat Total
25.30g
Carbohydrate sugars
3.60g
Carbohydrate Total
18.50g
Dietary Fibre
5.70g
Protein
48.30g
Cholesterol
193.00mg
Sodium
652.00mg

 

All nutrition values are per serve.

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