Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 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 the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the 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 the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.
Was hoping for a great dish with the ingredients! We didn't save any of the left overs. If I ever attempted this again, I would change several things. I think the best part was when I used fresh onions. That was about it!
Very good and easy, but I made a few changes. Cut bacon down to 4 strips (about 5 oz. - still plenty of bacon flavor) and removed most of drippings before sauteing chicken. I used boneless breasts, which were a little drier, but still pretty good with the sauce. Added a little more wine and only 2 springs of rosemary (chopped). Also, I didn't have pearl onions, so I used regular and diced them on the big side. Cooked on low for 5 hr and 15 min., then turned off. Family loved it, even my picky 5 yr. old. Served with roasted acorn squash and broccoli, apple crisp for dessert - yum!
Used butterflied chicken breasts, fresh pearl onions, and an italian seasoning blend in place of rosemary. Also did bacon and chicken night before and let sit in the fridge. This turned out very well. Everything tasted great together. Served with green beans. Would not change a thing from my changes and will make again
This was a great variation of coq au vin. I really liked it better because the flavors were mellow than the traditional version. It is simple and quick to put together. I used thick breasts and turkey bacon with great end results. I served it with egg noodles. The rosemary is a great addition and is perfect in this winter stew. I would definitley serve this to family and friends.
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