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


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


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.