This is the kind of dish you might enjoy sitting on a terrace overlooking an olive grove in Tuscany. The fennel, beans, and orzo are frequently found in Italian kitchens, and this dish is a classic example of former rustic fare that you might now find in the finest trattoria in town.
Used less frequently than the breast meat, chicken thighs are usually the chef's choice for flavor. You could leave the skin on the thighs and brown them first in a pan if you prefer. Either way, this is an aromatic, sensational dish that shows off just how versatile a slow cooker can be. It's worth sourcing some really good farmhouse-style bread to mop up every last bit.
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Ingredients:
4 boneless, skinless chicken thighs (about 1 3/4 pounds total)
8 cups low-sodium chicken broth
4 carrots, chopped
2 stalks celery, chopped
1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds
1 large onion, chopped
1 cup dried white beans (such as cannellini or navy)
2 dried bay leaves
1 1/2 tsp kosher salt
1/2 teaspoon black pepper
1/2 cup ditalini, orzo, or another small pasta
country bread, for serving
8 cups low-sodium chicken broth
4 carrots, chopped
2 stalks celery, chopped
1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds
1 large onion, chopped
1 cup dried white beans (such as cannellini or navy)
2 dried bay leaves
1 1/2 tsp kosher salt
1/2 teaspoon black pepper
1/2 cup ditalini, orzo, or another small pasta
country bread, for serving
Directions:
1. Place the chicken, broth, carrots, celery, fennel bulb, onion, beans, bay leaves, salt and pepper into your slow cooker.
2. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beans, vegetables and chicken are cooked through.
3. Twenty minutes before the end of cooking, remove the chicken, discard the bay leaves and add the pasta before replacing the lid and cooking on high for 15 - 18 minutes until tender.
4. Shred the chicken from the bone using 2 forks, then stir the meat into the soup before sprinkling with the fennel fronds and serving with the bread.
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Significantly greater than the sum of its relatively humble parts, this is one of those dishes that can nurture and nourish both body and soul. It's perfect for a supper alone, feeding the family, to celebrate life or to heal broken hearts. Close your eyes, breathe in the sweet anise of the fennel and the richness of the broth, and savor every last spoonful. Delizioso!