I am a huge fan of quick and easy meals, or “set it and forget it” meals — when I come home after work, I want to eat within 45 minutes of being home! But, on Sundays I have the time to experience the magic that is slow roasting — something beautiful and delicious happens when food cooks at a low temperature for a long period of time.
I originally thought I might change this into a slow cooker recipe so that I could once again, set and forget it. But the recipe called for basting the chicken over a period of time so I thought I should stick to the original method of cooking. (I have never basted anything before; how I managed to avoid this technique for almost three decades is beyond me.)
Past the basting part, this recipe really isn’t very labor-intensive. You do need to give yourself around 2 and a half hours to make it though, so this is definitely a weekend recipe. This recipe is in the latest issue of Cooking Light. And it’s worth the wait. This is one of the best chicken meals I’ve made in recent memory.
Ingredients:
- 2 tablespoons butter, divided
- 1 cup(~1 larger bulb) fennel bulb, cut into thin slices
- 1/4 teaspoon kosher salt
- 1 pounds skinless, boneless chicken thighs
- 1 (28-ounce) can whole plum tomatoes, drained
- 6 garlic cloves, smashed and torn into large pieces
- 2 lemons, sectioned
- 1 tablespoon fresh thyme leaves
- 1 (1-ounce) slice whole-wheat bread
- 1 tablespoon grated Parmesan cheese
- 3 tablespoons chopped fresh flat-leaf parsley
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