Tomato & Wine Braised Chicken

Want an amazing meal but don’t want to stand over the stove for hours? This dish serves 10 – great for a party or for meal prepping for the week.

Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid. These chicken thighs cook in a simple herb-infused tomato and wine sauce and the bone-in thighs give it plenty of hearty flavor!

Serve chicken and sauce over rice (regular rice or cauliflower rice works great!!) with steamed or sautéed broccoli.


  • 4 slices bacon (or turkey bacon)
  • 1 large onion, thinly sliced
  • 6 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1 cup dry white or red wine
    • Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.
  • 1 can fire roasted diced tomatoes, drained
  • 1 teaspoon salt
  • 10 bone-in chicken thighs (about 3¾ pounds), skin removed, trimmed
  • ¼ cup finely chopped fresh parsley


  1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
  2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well. Removed from pan.
  3. Salt and pepper chicken thighs, then add to pan on medium to high heat, lightly browning each side before removing.
  4. Place chicken in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, 3-4 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
Nutrition:  Makes 10 servings

Per serving: 240 calories; 12g fat (3g sat); 2g fiber; 5g carbohydrates; 24g protein; 2g sugars395 mg sodium

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