SERVES: 6
Ingredients
6-8 boneless chicken thighs, fat removed and cut into 1-2 inch cubes
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 small-medium onion, diced
2 cloves garlic, minced
2 medium tomatoes, diced
12 baby potatoes, left whole or cut in half
1¾ cup chicken stock
1 tbsp tomato paste
2 tbsp white wine
1 tsp fennel seeds, crushed with side of knife
½ teaspoon salt
Just before serving:
¼ cup water
2½ tbsp cornstarch
1 tablespoon balsamic vinegar
a sprig of fresh rosemary {roughly 1 tsp chopped}
Garnish:
chopped parsley
Instructions
Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, fennel seeds and salt into the slow cooker.
Cook on the lowest setting for 4-6 hours.
Just before serving, combine the corn starch with the water and mix until no lumps remain.
Add the water/cornstarch, balsamic vinegar, and rosemary. Taste and add additional salt if necessary.
Replace lid and allow to cook for 5 or so more minutes, until slightly thickened.
