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Categories:
olive oil pearl onions bacon mushrooms garlic chicken red wine carrots bay leaves thyme rosemary chicken stock tomato paste cornstarch
Viewed: 39 - Published at: 9 years agoIngredients
- 2 tbsp olive oil
- 20 None pearl onions, trimmed
- 6 slices bacon, chopped
- 16 oz button mushrooms
- 2 cloves garlic, minced
- 1 (4 lb) whole chicken, cut into 12 pieces
- 2 cups dry red wine
- 2 None carrots, chopped coarsely
- 3 None dried bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 2/3 cups chicken stock
- 1/3 cup tomato paste
- 1/4 cup cornstarch, mixed with 2 tbsp water until smooth
Method
- Heat 1 tbsp oil in a large frying pan over medium heat. Cook onions, stirring, until browned all over. Remove from pan. Add bacon, mushrooms and garlic to pan and cook, stirring, until bacon is crispy. Remove from pan.
- Add remaining oil to pan. Working in batches, cook chicken until browned all over. Remove from pan and drain on paper towels. Add wine to pan and bring to a boil, stirring.
- Transfer chicken to a 4.5-quart slow cooker along with onions, bacon and mushroom mixture, carrots, herbs, chicken stock, wine mixture and tomato paste. Cook, covered, on low for 7 hours.
- Stir in cornstarch slurry and cook, covered, on high for 20 mins, or until sauce thickens slightly. Season to taste.
