lundi 13 juillet 2015

Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

slow-cooker-chicken-bacon-mushrooms



Ingredients

1/2 
pound 
sliced bacon, diced
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
cup 
frozen small white onions, thawed
garlic cloves, chopped
sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
teaspoon 
kosher salt
1/4 
cup 
water
tablespoons 
cornstarch


Directions

  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. 
  2. 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.
  3. 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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