Ingredients
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2 tablespoons olive oil
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2 garlic cloves, chopped
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1 cup dry white wine
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1 cup chopped canned tomatoes or 1 cup fresh tomato
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1/2 cup tomato puree
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orange zest
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1 big pinch saffron thread, crumbled
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1/2 teaspoon fennel seed
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1 pinch cayenne pepper
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8 chicken thighs, skin removed
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salt & freshly ground black pepper, to taste
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8 thick slices toasted French bread or 8 Italian bread
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1 large garlic clove
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1 cup mayonnaise
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2 tablespoons extra virgin olive oil
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1 teaspoon lemon juice
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2 large onions, chopped
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1/2 cup roasted red peppers, either homemade or 1/2 cup from a jar
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Instructions
- Make the rouille: In a blender or food processor, finely chop the peppers and garlic. Add the mayonnaise, oil, lemon juice and cayenne and process until smooth. Store the sauce in a covered jar in the refrigerator.
- In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until tender and golden, about 8 minutes. Add the wine and bring to a simmer. Pour the mixture into a large slow cooker. Stir in the tomato, puree, orange zest, saffron and fennel.
- Sprinkle the chicken with salt and pepper. Place the pieces in the slow cooker, spooning some of the sauce over the top. Cover and cook on low 6 hours or until the chicken is tender and coming away from the bone.
- Serve the chicken and sauce in shallow bowls with the toast and Rouille.