Chicken Bouillabaisse (for The Slow Cooker)

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 large onions, chopped
• 2 garlic cloves, chopped
• 1 cup dry wine
• 1 cup chopped canned tomatoes or 1 cup fresh tomato
• 1/2 cup tomato puree
• orange zest
• 1 big pinch saffron thread, crumbled
• 1/2 teaspoon fennel seed
• 1 pinch cayenne pepper
• 8 chicken thighs, skin removed
• salt & freshly ground black pepper, to taste
• 8 thick slices toasted french bread or 8 italian bread
• 1/2 cup roasted red peppers, either homemade or 1/2 cup from a jar
• 1 large garlic clove
• 1 cup mayonnaise
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• 1 pinch cayenne pepper

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 serve the chicken and sauce in shallow bowls with the toast and rouille.