Penelope Malcolm


My brother's favorite! I brown the meat and assemble everything in the crock pot sleeve the night before. The morning of the day I want to serve it, I place it in the crock pot, turn it on, and leave. Six hours later you have a dish that tastes like you've been cooking for hours!


★★★★★ 1 vote

15 Min
6 Hr


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2 slice
applewood smoked bacon, diced
3 pound or larger chicken, cut into 8 pieces
2 clove
garlic, minced
2 Tbsp
tomato paste
6 Tbsp
all purpose flour
1 tsp
1/2 tsp
freshly-ground black pepper
1/2 tsp
dried thyme
1 Tbsp
dried parsley
1 bottle
750 ml burgundy wine
2 c
low-sodium chicken stock
8 oz
cremini mushrooms
8 oz
pearl onions, peeled

How to Make 'CROCK' AU VIN


  • 1Cook the bacon in a large skillet over medium heat until brown and crisp. Remove with a slotted spoon to a paper towel-lined plate, leaving the fat in the skillet.
  • 2Brown the chicken on both sides in the bacon fat, about 3-5 minutes per side. Remove the chicken with tongs and place in the sleeve of a 3-quart or larger crock pot.
  • 3Add the garlic to the skillet and cook for one minute.
  • 4Whisk in the tomato paste, flour, salt, pepper, thyme and parsley and cook for one minute.
  • 5Slowly whisk in the wine and chicken stock until there are no lumps. Bring the mixture to a simmer and simmer for one minute.
  • 6Place the mushrooms and pearl onions in the crock pot with the chicken. Pour over the wine mixture. Cover and cook on low for six hours.
  • 7Serve with the crispy bacon bits and some fresh parsley sprinkled over the top.

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