Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. After the brief sauté, the crock pot does all the work. Serve with a crusty baguette or couscous. Ingredients:
1 unruly rooster
Salt and pepper to taste
3 tablespoons all-purpose flour
4 slices bacon, roughly chopped
3 tablespoons unsalted butter or extra virgin olive oil, divided (I just used the bacon grease)
3 carrots, chopped
2 medium Vidalia onions, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 cup chicken broth/stock
3 cups red wine (I used Pinot Noir)
2 large sprigs thyme (fresh from the garden)
Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.
Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.
Melt remaining 1 tablespoon butter or oil in same skillet. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.
(I actually cheated and sauteed everything in the bacon grease. Calorific? Yes. Bad for your heart? Indubitably. Delicious? You know it!)
Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.
Great recipe and tastes even better the second day. I love left-overs.
