Slow Cooker Chicken Bouillabaisse
This is another recipe from Slow Cooker Revolution by The Editors of America's Test Kitchen.
1 tablespoon olive oil
1 large leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 small fennel bulb (about 8 oz.), tops discarded, halved, cored, and sliced thin
4 cloves garlic, minced
1 tablespoon tomato paste
1/4 teaspoon saffron threads, crushed
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1/4 cup pastis, Pernod, or ouzo
1/2 cup dry white wine
4 cups low sodium chicken broth, plus extra as needed
12 oz. Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 (3 inch) strip of orange zest
1 (14.5 oz.) can diced tomatoes, drained
3 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
1 tablespoon minced fresh tarragon or parsley
1. Heat 2 tablespoons oil in a 12 inch skillet over medium high heat until shimmering. Add leek, fennel, garlic, tomato paste, saffron, and cayenne and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in pastis and wine, scrapping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
2. Microwave potatoes with remaining 1 tablespoon oil in covered bowl, stirring occasionally, until nearly tender, about 3 minutes; transfer to slow cooker. Stir in remaining 3 cups broth, tomatoes, and orange zest. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces, then remove fat from surface using large spoon. Discard orange zest.
4. Stir in shredded chicken and let sit until heated through, about 5 minutes. (Adjust stew consistency with additional hot broth as needed.) stir in tarragon, season with salt and pepper to taste.