1 tbsp olive oil
3 pounds bone-in chicken thighs, skin and fat removed
salt and pepper
1 large bulb fennel (1 and 1/2 pounds)
1/2 cup dry white wine
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can (14 to 14.5 ounce) chicken broth (1 and 3/4 cup)
1 can (14.5 ounce) diced tomatoes
1 bay leaf
1/2 tsp dried thyme
1/4 tsp saffron threads, crumbled
Crusty French Bread for serving (optional)
In 12-inch skillet, heat olive oil on medium-high until hot. Sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Add chicken to skillet in 2 batches, and cook 7 to 8 minutes per batch or until lightly browned on both sides, turning chicken over once and adding more oil if necessary. With tongs, transfer chicken thighs to medium bowl once they are browned.
Meanwhile, trim stems and outer layers from fennel bulb. Cut into quarters, then thinly slice crosswise.
After all chicken is browned, add to skillet and heat to boiling ??? stirring to loosen any browned ??? 1 minutes, stirring.
In 4 and 1/2 to 6 quart slow cooker combine fennel, onion, garlic, ??? tomatoes with their juice, bay leaf, thyme, and saffron. Top with broth chicken, any juices in bowl, and ??? mixture from skillet; do not stir. ??? slow cooker with lid, and cook as manfacturer directs on low setting 8 hours or on high setting 4 hours.
With tongs, transfer chicken to serving bowls. Discard bay leaf. Skim and discard fat from sauce. Pour sauce over chicken. Serve with bread if you like.