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Slow-Cooker Spicy Italian Chicken and Fennel Stew
Ingredients
  • ¼ cup olive oil
  • 2 large fennel bulbs, trimmed, thickly sliced
  • 900g chicken thigh fillets, cut in half
  • 2 tablespoons plain flour
  • 3 garlic cloves, thinly sliced
  • 4 anchovies, finely chopped
  • 1 long red chilli, finely chopped
  • ⅓ cup white wine
  • 400g can diced tomatoes
  • Italian bread, to serve
  • Fennel fronds, to garnish
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