Ingredients
6 oz. bacon, chopped
4 lb. chicken, cut into 8 pieces
kosher salt
Freshly ground black pepper
1 lb. carrots, chopped
1 yellow onion, chopped
2 cloves garlic, minced
3 c. dry red wine
2 c. low-sodium chicken stock
6 sprigs fresh thyme
2 bay leaves
2 tbsp. tomato paste
10 oz. cremini mushrooms, sliced
1/4 c. Freshly chopped parsley, for garnish
Preparation
Step 1In a large skillet over medium-high heat, cook bacon until fat is rendered and bacon is crispy. Drain bacon on a paper towel-lined plate. Remove bacon fat, leaving 2 tablespoons in the pan and reserving the rest.Step 2Pat chicken dry with paper towels, then season generously with salt and pepper. In batches, sear chicken in bacon fat until golden brown, then add to slow cooker.Step 3In same skillet over medium heat, add 1 tablespoon bacon fat and cook carrots, onion, and garlic, 5 minutes. Add vegetables to slow cooker.Step 4Add wine and deglaze pan using a wooden spoon to scrape bottom of the pan. Bring wine to a boil and simmer, 5 minutes, then add to slow cooker along with stock, thyme, bay leaves, and tomato paste. Cook on low for 7 hours.Step 5When ready to eat, add 1 tablespoon bacon fat to skillet over medium-high heat. Cook mushrooms for 5 minutes, then add to slow-cooker and heat through, 5 minutes. Garnish with parsley and serve immediately.
