Slow Cooker Chicken Provençale

Serves 6

Ingredients

1 orange

1 can (28 ounces) whole peeled tomatoes, in tomato puree, lightly crushed

1 cup dry red wine, such as Cabernet Sauvignon

1 teaspoon fresh thyme leaves

1 broiler-fryer chicken (about 4 lbs), cut up

Salt

Freshly ground black pepper

3 tablespoons extra virgin olive oil

1 medium fennel bulb, sliced

2 bell peppers, seeded and diced

1 or 2 whole garlic cloves

1 cup pitted black Nicoise olives

1/2 cup apricot halves

Preparation

1. With a vegetable peeler, remove a 3-inch long piece of zest from the orange. Peel and section the orange. Into the pot of the slow cooker, place tomatoes, wine, thyme leaves, orange zest, and orange sections. Program the slow cooker to cook for 4 hours as manufacturer directs.
2. Remove skin from chicken pieces as desired. Season chicken pieces with salt and pepper.
3. Heat oil in a large skillet over medium-high heat, add chicken pieces and cook until nicely browned on all sides. Remove from the skillet and add to the slow cooker.
4. Add fennel, bell peppers and garlic to the skillet; sauté until just limp and lightly browned. Add the vegetables, olives, and apricots to the slow cooker. Cover and cook until chicken is fork tender.