![]() Garnish with the reserved lardons and mushrooms. Cover the slow-cooker with a lid and cook on low for 4 hours or cook on high for 3 hours until the chicken is tender. ¾ cup full-bodied red wine, ¾ cup chicken stock, 3 4 sprigs fresh thyme. Pour the stock and red wine into the slow-cooker and lay the sprigs of thyme on top. Serve with buttered egg noodles on the side and chopped parsley. Transfer the mshrooms to the slow-cooker. If necessary, finish the dish on the stove by simmering it uncovered to reduce the mixture further, depending on how thick you'd like the sauce. Transfer to the oven and cook until the chicken is tender and the sauce has thickened, 30 to 40 minutes. Saut the mushroom tops in the bacon fat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon of fat in the pan. Add the chicken stock and bring to a simmer. While your chicken stews slowly in the pot, cook the bacon lardons in a small saut pan over medium heat until golden brown. Add the reserved red wine mixture and cook until reduced by half, 10 to 15 minutes. Remove the chicken and set aside.Īdd the pearl onions and drained vegetables and aromatics to the same pot and cook over medium heat until caramelized, 8 to 10 minutes. Brown the chicken on all sides, 2 to 3 minutes per side. Turn the heat up to medium high and shake the excess flour off the chicken. Add the bacon and cook, stirring often, until caramelized and the bacon has released its fat, 5 to 8 minutes. In a large Dutch oven, heat the canola oil over medium-low heat. Add the flour and toss until thoroughly coated. Season the chicken with salt and pepper and transfer to a clean bowl. Pat the chicken dry with a paper towel (reserve the vegetables and aromatics). Set aside.ĭrain the chicken and vegetables thoroughly in a colander, reserving the wine mixture. Toss the mushrooms with the olive oil on a baking sheet and roast until brown, 10 to 15 minutes. When ready to cook, preheat the oven to 400 degrees F. ![]() Add the chicken thighs, seal the container and marinate in the refrigerator overnight. In a large resealable container, combine the red wine, carrots, onions, celery, thyme, garlic and bay leaves. ![]()
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