Prep 24 hrs
Cook 6 hrs
A variation on the classic French dish.
- 1814.36-2267.96 g chicken (or just thighs)
- 1500.0 ml red wine (Burgundy is best)
- 2 bay leaves
- 4.92 ml dried thyme
- 2 garlic cloves
- 226.79 g bacon
- olive oil or butter
- 10 frozen pearl onions
- 226.79 g button mushrooms
- 2 carrots
- 14.79 ml tomato paste
- 29.58 ml cornstarch
- salt and pepper
- Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
- Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
- Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
- Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours.
- Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.
The base flavors of this recipe are good but it just didn't work in the crockpot. The sauce never thickened up even after adding 3 times the corn starch and waiting another hour. I ended up pouring the sauce into a pan and boiling it for 10 mins on there. Of course I now had too much corn starch so it got super thick. Next time I will just make this on the stove.
Good, not great. There's no depth of flavor. I followed the recipe as instructed, and attempted to add more layers, using the bacon fat to sauté the mushrooms and the chicken, adding more salt, pepper and spices. But the flavors seemed muddled to me. Also, I used skinless, bone-in chicken thighs (yes, leaving the chicken skin on would have added more flavor, but I didn't want the extra fat) and, after leaving in the crockpot for the required time, all the meat fell off the bones (which is a good thing) leaving all the bones floating around in the mixture (which is not a good thing). I think next time I would sautéd garlic and chopped onions in the bacon fat (and maybe some celery), add more thyme, some chicken stock, and even some cognac or brandy. It's a lot of prep for a crockpot recipe too, which would have been OK had the outcome been more flavorful, but it wasn't my favorite.
This did not turn out well at all. Thought I'd try bringing out my inner Julia Child - I think she skipped town. It turned out very bitter - even the carrots, which is unusual. Not sure if the slow cooker cooked out all the flavor as sometimes happens, or if the wine I used was not right for this dish.