248
Ingredients
8 bone in chicken thighs, skinless and fat removed
14 oz. Swanson Chicken Broth - gluten free
2 cloves garlic, minced
1 can 14.5 oz Hunts Diced Tomatoes - gluten free
1 bay leaf
2 pinches saffron
1 large onion, diced
1 large fennel, trimmed then sliced thinly
2 tablespoons olive oil
1 teaspoon kosher salt
black pepper
½ cup dry white wine like Pinot Grigio
½ teaspoon fresh thyme
2 tablespoons fresh parsley
Instructions
- Season chicken with salt and pepper.
- Heat oil in a Dutch oven over medium high heat and brown the chicken on all sides. Transfer the chicken to a plate.
- Add the wine and scrape all the brown bits at the bottom of the pot.
- Add the onion, fennel, diced tomatoes, garlic, bay leaf, thyme, saffron and the broth. Top with the chicken and season with salt and pepper. Do not stir at this time.
- Cover and simmer for 2 hours. Discard the bay leaf and scoop excess fat. Garnish with parsley. Serve
Did You Make This Recipe?
Leave a rating or tag me on Instagram
