This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT. This is a white wine version of the French county stew and is much lower in fat than the original. This could probably be adapted to be a crock pot recipe.
- 2 slices bacon, chopped
- 1 roasting chicken
- 3 tablespoons flour
- 2 cups frozen pearl onions, thawed
- 2 carrots, halved and cut in 1 inch lengths
- 1⁄2 small mushroom, halved
- 3⁄4 cup dry white wine
- 3⁄4 cup chicken broth
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon dried rosemary, crumbled
- 1⁄4 teaspoon dried sage
- 1⁄4 teaspoon pepper
- 1 1⁄2 teaspoons cornstarch, blended with 1 t water
- 1⁄4 cup fresh parsley, chopped
- In a Dutch oven, combine the bacon and ¼ cup water over moderate heat.
- Cook for 4 minutes or until the bacon has rendered its fat and is lightly crisped. Cut the chicken into 8 pieces, (use the wings and back pieces for stock or discard).
- Skin the chicken and dredge in the flour, shaking off the excess. Sauté the chicken in the bacon drippings for 3 minutes per side or until golden brown.
- Transfer the chicken to a plate.
- Add the pearl onions and carrots to the pan and cook for 10 minutes or until the onions are golden.
- Add the mushrooms and cook for 4 minutes or until they begin to release their juices.
- Add the wine to the pan, increase the heat to high, and cook for 3 minutes, scraping up and browned bits that cling to the bottom of the pan.
- Add the broth, salt, rosemary, sage and pepper and bring to a boil.
- Return the chicken pieces to the pan; reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.
- Transfer the chicken to a serving platter. Bring the sauce to a boil, stir in the cornstarch mixture, and cook, stirring until lightly thickened.
- Stir in the parsley and spoon over the chicken.