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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 4 |
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Hereâs my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter version that still showcases the traditional and memorable taste. âSonya Labbe, Los Angeles, California Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
3 bacon strips, chopped |
1/2 pound sliced fresh mushrooms |
1 medium onion, chopped |
4 garlic cloves, minced |
1 bay leaf |
1/3 cup king arthur unbleached all-purpose flour |
1/2 cup red wine |
1/2 cup chicken broth |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
hot cooked noodles, optional |
Directions:
1. Place chicken in a 3-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp, Remove to paper towels with a slotted spoon; drain, reserving drippings.
2. In the same skillet, saute the mushrooms, onion and garlic in bacon drippings just until tender. Spoon over chicken. Add bay leaf. In a small bowl, whisk the flour, wine, broth, thyme and pepper until smooth; pour over chicken.
3. Cover and cook on low for 5-6 hours or until meat is tender. Discard bay leaf. Serve with noodles if desired. Yield: 4 servings.
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