- Most Helpful
- Highest Rating
This was lovely. We added a few extra types of veggies and some pasta and turned it into a one pot meal. Cooked for about 45 mins in the pressure cooker, the meat was falling apart and so good.
I made this recipe exactly as written and found that no one in my family cared for it much. I got an "it's okay" from my husband who said he'd eat the leftovers when I said I never would. But, I threw them away after they sat in the fridge for a week. I found that the fennel and onions were still pretty hard and the flavor was pretty bland. Sorry
July 29, 2008: This is fabulous and easy to make!!! I prepared this in the oven. I love the earthy, unique flavor that the fennel gives this dish. I could have just eaten a whole dish of the vegetables, they were so good!! The chicken was cooked perfectly moist too! Loved this recipe, will definitely make again and again! January 28, 2009 UPDATE: I made this dish again!!! It is one of my favorite Zaar recipes!!! It is so easy and delicious!!! This time, instead of wine, I used cognac and it tasted wonderful! This is a super recipe, thanks Parsley!!!
Chicken thighs are perfect for the slow cooker since they don't dry out as easily as breasts. The fennel was wonderful. I wound up using 1/2 cup of white wine with the Italian spiced stewed tomatoes. With the extra wine and spices, it tasted a lot like a Cooking Light San Francisco Seafood Stew recipe I have, only using chicken instead. Loved it! Next time I'll try with less wine and regular stewed tomatoes to enjoy the tomato flavor more.
I made this fabulous recipe in my slow cooker using 2 bulbs of fennel and only one can of stewed tomatoes. I increased the white wine to 1/4 cup and also added 3/4 can of tomato paste at the end to thicken it up. The end product had a mild yet pleasing flavour which was loved by myself and everyone who tried it. Thanks for posting this very healthy recipe !!
OO I love my new Slow Cooker (Crock pot) - popped this in last night and this morning it was perfect! Maybe next time I will flour the chicken for a thicker sauce and add even more fennel - but I'll definately be using this again. Thanks Parsley!
The whole house smelled wonderful when this was cooking. And then we sat down to supper and --WOW! What a delightful combination of flavors! I served this over poppy seed noodles, with a side salad of baby greens and some roasted aspargras---what a terrific meal! Thank you for teaching me another use for one of my newer favorite veggies!
This smells wonderful while it's cooking and while you're enjoying it! I didn't have stewed tomatoes so I used 1 (28 ounce) can of whole tomatoes, chopped (we love sauce)! I also added a few more cloves of garlic and a little more brown sugar and white wine because I added more tomatoes. Baked it in the oven for about 30-35 mins. So quick and easy to make and I love the slight sweetness of the dish with the crunch of the fennel too!
Lovely chicken thighs, love the flavours, made it as directed except for the brown sugar, left it out, I don't think it made a lot of difference. Great way to serve Chicken thighs. I will be making these again, thanks for posting!!
Great recipe! I did make a few small changes. I used 28 oz can of diced tomato, I added 1 small can of tomato paste at the end, and I tossed it all in the crock pot in the am. Wow, what a great aroma to come home too. Served it with a side of pasta.