Slow-Cooker Recipe: Chicken with Bacon, Mushrooms, and Onions

Photo: Susie Cushner

This is the country version of the fussier coq au vin. Serve it with mashed potatoes.

Yield: Makes 6 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 6 Hours, 25 Minutes

Nutritional Information

Amount per serving
  • Calcium: 61mg
  • Calories: 551
  • Calories from fat: 50%
  • Carbohydrate: 8g
  • Cholesterol: 212mg
  • Fat: 30g
  • Fiber: 1g
  • Iron: 4mg
  • Protein: 56mg
  • Saturated fat: 9g
  • Sodium: 824mg

Ingredients

  • 1/2 pound sliced bacon, diced
  • 1 4- to 6-pound chicken, cut up
  • 1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
  • 1/2 pound small white mushrooms
  • 1 cup frozen small white onions, thawed
  • 6 garlic cloves, chopped
  • 3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
  • 1 teaspoon kosher salt
  • 1/4 cup water
  • 2 tablespoons cornstarch

Preparation

  1. 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.
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