Ingredients
- 4 slices thick-sliced bacon, cut in pieces
- 3 pounds chicken drumsticks and thighs
- 3/4 cup all-purpose flour, divided
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons vegetable oil
- 2 cups chicken stock
- 2 1/2 cups red wine
- 4 large carrots, peeled and cut in 2-inch pieces
- 1 package (8 oz.) baby portobella mushrooms, quartered
- 1 package (12 oz.) frozen pearl onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- Mashed potatoes, optional
- Fresh thyme, optional
Directions
- In large skillet over medium heat, cook bacon until crisp. Place bacon in slow cooker crock. Combine 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper in resealable plastic bag. Shake a few pieces of chicken in bag at a time to coat with flour mixture; set aside.
- Wipe out skillet and add vegetable oil.
- In same skillet over medium-high heat, cook chicken until browned on all sides.
- Add chicken stock and red wine to bacon in crock. Whisk in 1/4 cup flour until blended. Add chicken, carrots, mushrooms, onions, garlic, thyme, bay leaf and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours or until chicken is tender.
- Remove bay leaf and serve over mashed potatoes granished with fresh thyme, if desired.
Serves: 4-6
