Prep Time 20 minutes Cooking Time 7-8 hrs low / 3 1/2 - 4 hrs high Servings 6 |
Ingredients
2 ½ to 3 lbs skinless chicken thighs & legs
⅓ cup flour
salt & pepper
3 tbsp olive oil
4 slices lean bacon, cut into 1” strips
12 baby onions, (24 pearl) peeled and left whole
½ lb button mushrooms, sliced
¼ cup cognac
1 3/4 cup red wine
1 tbsp tomato paste
2 cloves garlic, crushed
1 large sprig thyme (or a generous 1/2 tsp dried)
1 tsp dried oregano
1 bay leaf
fresh parsley, chopped
Place the chicken, flour, salt and pepper in a gallon size ziploc bag and shake wellensuring the chicken is liberally coated with the mixture. In a skillet heat 2 tbsp of the olive oil on medium high and add the chicken pieces. Brown the chicken for 2 minutes on either side until it turns a lightly golden color. Stir the remainder of the flour from the bag into the browned chicken and transfer to your slow cooker. In the same skillet, heat the remaining 1 tbsp olive oil and saute the bacon, onions and mushrooms for 4 minutes, stirring regularly, until glazed and shiny. Drain any excess fat from the skillet and transfer the mixture into your slow cooker. Stir the cognac, wine, tomato paste, garlic, thyme, oregano and bay leaf into the chicken mixture. Cook on low for 7-8 hours or high for 3 1/2 - 4 hours. Make it a meal Serve with creamy mashed potatoes and sprinkle with chopped parsley. |
