Ingredients
-
1/2
-
1
-
1/2
-
1/2
-
1
-
6
-
3
-
1/4
-
2
-
-
-
-
-
-
Directions
Chicken with Bacon, Mushrooms and Onions, I like this served with mashed potatoes, but you could serve it with noodles or rice as well A green salad makes a great side dish , This was wonderful! I served with mashed potatoes and a fresh veggie The only change I would make is that I would use boneless breasts and thighs (would still leave the skin on), as the meat is so tender after cooking for so long that some of the smaller bones fell off the pieces and we had to sort through eating some of it Otherwise, it was a wonderful dish! Will definitely make again with revisions!
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Steps
|
1
Done
|
Cook the Bacon in a Large Skillet Over Medium-Low Heat Until Crisp. |
|
2
Done
|
With a Slotted Spoon, Transfer It to a 4 to 6 Quart Crockpot Pour Off All but Two Teaspoons of Fat from the Pan. |
|
3
Done
|
Add the Chicken and Brown Over Medium-High Heat; Transfer to the Cooker. |
|
4
Done
|
Pour the Wine Into the Pan and Deglaze Allowing Wine to Reduce and Thicken Slighty. |
|
5
Done
|
Add the Reduced Wine Along With the Mushrooms, Onions, Garlic, Rosemary and Salt to the Crockpot. |
|
6
Done
|
Cover and Cook on Low Heat For 6 Hours, or on High For 3 Hours. |
|
7
Done
|
Transfer the Chicken, Bacon, and Vegetables to a Platter; Keep Warm. |
|
8
Done
|
Pour the Sauce Into a Small Saucepan. |
|
9
Done
|
Combine the Water and Cornstarch; Stir It Into the Sauce. |
|
10
Done
|
Heat to Boiling, Stirring Constantly, Until the Sauce Thickens, About 5 Minutes. |
|
11
Done
|
Pour Over the Chicken. |
