Rating: 3 stars
597 Ratings
  • 1 star values: 48
  • 2 star values: 161
  • 3 star values: 207
  • 4 star values: 107
  • 5 star values: 74
Jane Kirby

Gallery

Credit: Susie Cushner

Recipe Summary

hands-on:
35 mins
additional:
7 hrs
total:
7 hrs
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

calcium 61mg; 551 calories; calories from fat 50%; carbohydrates 8g; cholesterol 212mg; fat 30g; fiber 1g; iron 4mg; protein 56mg; saturated fat 9g; sodium 824mg.
Advertisement
Advertisement