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
  • 1
    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


  1. Cook 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.
  2. Brown 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.
  3. Add the garlic to the skillet and cook for one minute.
  4. Whisk in the tomato paste, flour, salt, pepper, thyme and parsley and cook for one minute.
  5. Slowly whisk in the wine and chicken stock until there are no lumps. Bring the mixture to a simmer and simmer for one minute.
  6. Place 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.
  7. Serve with the crispy bacon bits and some fresh parsley sprinkled over the top.

Printable Recipe Card

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