Chicken With Bacon, Mushrooms, and Onions
Ready In: 4 hrs 35 mins
Serves: 6
Ingredients
- 1⁄2 lb sliced bacon, diced
- 1 chicken, 4-6 lbs cut up (I like just using chicken breasts)
- 1⁄2 cup dry white wine
- 1⁄2 lb small white mushroom
- 1 cup frozen small whole onions, thawed
- 6 garlic cloves, chopped
- 3 sprigs fresh rosemary (or 1 tbs dried rosemary leaves)
- 1 teaspoon kosher salt
- 1⁄4 cup water
- 2 tablespoons cornstarch
Directions
- Cook the bacon in a large skillet over medium-low heat until crisp.
- With a slotted spoon transfer it to a 4-6 quart slow cooker.
- Pour off all but a light coating of fat from the skillet.
- Add the chicken and brown over medium-high heat; transfer to cooker.
- Pour the wine into the skillet and scrape up any browned bits, add skillet contents to cooker along with mushrooms, onions ,garlic, rosemary, and salt.
- Cover and cook on low heat for 6 hours, or on high for 3 hours.
- Transfer the chicken , bacon, and vegetables to a platter; keep warm.
- Pour sause ito a small sauce pan.
- Combine the water with cornstarch; stir into the sauce.
- Heat to boiling, stiring constantly until the wauce thickens, about 5 minute.
- Pour over chicken.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off