Slow-Cooker Recipe: Chicken with Bacon, Mushrooms, and Onions |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is the country version of the fussier coq au vin. Serve it with mashed potatoes. Ingredients:
1/2 pound sliced bacon, diced |
1 4- to 6-pound chicken, cut up |
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water) |
1/2 pound small white mushrooms |
1 cup frozen small white onions, thawed |
6 garlic cloves, chopped |
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves) |
1 teaspoon kosher salt |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
1. Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.
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