Categories: Chicken, Main Dish, Slow Cooker
Ingredients
- 1/2 lb bacon , diced
- 1 chicken , 4 to 6 pounds,cut up
- 1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
- 1/2 lb small white mushroom
- 1 cup frozen small whole onions , thawed
- 6 cloves garlic , chopped
- 3 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
- 1/4 cup water
- 2 tablespoons cornstarch
Directions
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Cook the bacon in a large skillet over medium-low heat until crisp.
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With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.
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Add the chicken and brown over medium-high heat; transfer to the cooker.
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Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.
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Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.
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Cover and cook on low heat for 6 hours, or on high for 3 hours.
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Transfer the chicken, bacon, and vegetables to a platter; keep warm.
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Pour the sauce into a small saucepan.
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Combine the water and cornstarch; stir it into the sauce.
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Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
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Pour over the chicken.