Don’t let the name scare you! This chicken cooked in red wine is a classic French dish but we are bringing it to the crock-pot. Serve this with a green salad and a little crusty French bread and you’ve got a great meal!
3 Chicken Breasts (Bone-In) Cut in Half (Or Three Drumsticks and Three Thighs)
6 Slices Bacon
1 Bunch Scallions, Chopped
1 Clove Garlic, Minced
8 Small New Potatoes or 3 Large White Potatoes Cut into Quarters
3 Yellow Onions, Quartered
1 Pound Whole White Mushrooms, Washed and Stems Removed
1/2 Teaspoon Pepper
1 Teaspoon Dried Thyme
1 Teaspoon Salt
1 Cup Chicken Broth
1 Cup Burgundy (or Other Full Bodied Red Wine)
- Brown bacon and scallions in fry pan until bacon is crisp.
- Remove and drain on paper towel lined plate.
- Once cooled, crumble bacon.
- Add chicken pieces to pan and brown on both sides.
- Remove chicken and set aside.
- Put onions, mushrooms and garlic in crock.
- Add chicken pieces, bacon, scallions, salt and pepper, thyme, potatoes and broth.
- Cover and cook for 3-4 hours on high or 8-10 on low.
- During your last hour, add the red wine and cook on high.
- Serve with the broth spooned over the chicken and vegetables, like a stew.
Instead of crumbling bacon, you can also dice the bacon before cooking but I find raw bacon difficult to cut.
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