Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

I can't remember where I found this recipe. I've been making it for years and it's one of my families most requested. I prepare this in a cooker/fryer. Cook time includes all cooking needed. The meat gets so tender through the final cooking process that the meat literally falls off the bones. Because of that, I prefer to use all boneless chicken thighs and breasts. A rule of thumb to follow for the wine......only use a wine in this recipe that you consider good enough to drink.

Ingredients Nutrition

Directions

  1. Preheat cooker/fryer to 300 degrees.
  2. Cook bacon till crisp.
  3. Remove and reserve.
  4. Add butter to bacon fat and brown chicken pieces.
  5. Remove chicken and reserve.
  6. Lightly cook onions and mushrooms.
  7. Remove.
  8. Pour out drippings and reserve 2 tablespoons in cooker.
  9. Cook garlic and scallions till limp.
  10. Stir in flour and cook 2 minutes till flour has browned.
  11. Turn off heat.
  12. Stir in wine, bouillon and 1 cup of boiling water.
  13. Turn heat up to 300 degrees and stir till mix comes to a boil.
  14. Add salt, pepper, thyme and bayleaf.
  15. Stir.
  16. Add bacon, chicken, onions and mushrooms.
  17. Cover.
  18. Turn heat to simmer and cook for 30 to 45 minutes till chicken in tender.
  19. Remove bayleaf before serving.

Reviews

(8)
Most Helpful

I combined this recipe and another (#62127) for a nice hybrid of the two. I marinated the vegetables & fresh herbs (parsley & thyme) the night before in beaujolais wine, then separated them with a strainer. Used half a bag of frozen pearl onions & a combination of bone & boneless thighs. Next time I will use all bone thighs with the skin on, as these were tastier. Very good recipe.

HesterX June 07, 2008

I made this for supper tonight, my family, including my 16 yr old son loved it! I made it with smashed potatoes as I saw someone else who rated it did ;) My pearl onions were too small (I bought the bulk ones) but I will fix that next time, cause there will be a next time for this!! I plan on making this for my dinner club next time it's my turn! very impressive, Thanks!

bernettavan September 30, 2006

I made this in an 8qt Calphalon pan using the boneless thighs and breasts and only 1/4 cup butter, but otherwise followed the recipe. I used an Alice White 2003 merlot and served with smashed red potatoes, roasted carrots and buttery yeast rolls. I left the lid off the last 1/2 hour to reduce/thicken the sauce a little since it seemed a little thin. Thanks for sharing.

Zewbiedoo April 30, 2006

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