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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Cook:
2. lb. bacon, diced
3. boneless chicken thighs seasoned with salt and pepper
4. Pulse:
5. c. diced onion
6. c. ea. diced celery and carrots
7. cloves garlic, chopped
8. Deglaze:
9. /2 c. dry white wine
10. c. chicken broth
11. can diced tomatoes in juice (14.5 oz)
12. c. chopped romaine
13. Cook bacon in pan over md. heat utnil crisp. Reserve 2 T. drippings and sear chicken over high heat until browned on both sides, about 4 minutes; transfer chicken to slow cooker. Pulse onions, celery, carrot, and garlic in food processor until minced; saute in drippings in same saute pan over med-high heat until liquid evaporates, about 6-8 minutes.
14. Deglaze pan with wine and cook until nearly evaporated, 2 min. Add broth, bring to a boil, then transfew to slow cooker. Cover slow cooker and cook chicken until fork tender on high setting for about 1 1/2 hours. Remove chicken from soup and chop. Return to soup, stir in tomatoes, and romaine. Top each serving with bacon, croutons and parmesan aloli.
15. Croutons:
16. Toss 8 c. diced Italian bread with 1/4 c. olive oil, salt and pepper; cook in skillet over med heat until golden (abot 10-12 min)
17. Parmesan Aioli:
18. Puree
19. c. mayo
20. /4 c. parmesan
21. /2 t. anchovy paste
22. garlic cloves
23. /2 t. lemon juice in mini chopper until smooth
24. season with salt and pepper
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