Popular
Latest From the Show
Slow Cooker Meal: Fig and Fennel Chicken
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
For the chicken
- 4 bone-in, skin-on chicken breasts, cut in half
- 2 medium onions, cut into wedges with root end attached
- 2 bulbs fennel, cut into wedges with root end attached (save fronds for garnish)
- 1 pint dried figs, cut in half
- 6 sprigs fresh thyme, leaves removed and chopped
- 2 sprigs rosemary, leaves removed and chopped
- 1/2 cup Marsala wine
- Splash of chicken stock
- Salt and pepper
For the garnish
- 1 chunk Pecorino Romano cheese, shaved
- 1/2 cup parsley, chopped
- Fennel fronds, chopped
- 1/2 cup pine nuts toasted
- 1/2 cup pitted Sicilian olives
- Balsamic drizzle
Yield
Serves: 4
Preparation
Season chicken with salt and pepper. In a large skillet, heat 2 turns of the pan of EVOO over medium-high heat. Add chicken and brown on all sides, about 5 minutes.
While chicken is browning, put the onions, fennel, figs, thyme, rosemary, salt and pepper in a slow cooker. Add browned chicken to the slow cooker with the veggies and gently toss everything around to mix. Pour Marsala and chicken stock over the chicken and veggies, place the lid on top and set slow cooker for 4 hours on high or 6 hours on low.
When ready to serve, scoop into a shallow bowl then top with all the garnishes.