Ingredients Jump to Instructions ↓

  1. 6 each green onions

  2. 3 each bacon slices

  3. 1 whole chicken, cut up

  4. 1 teaspoon salt

  5. 1/2 teaspoon thyme

  6. 8 each white onions (small)

  7. 2 cup dry red wine

  8. 2 teaspoon chicken stock

  9. 1 each garlic clove, minced

  10. 1/2 pound mushrooms

  11. 2 tablespoon butter

  12. 1 1/2 tablespoon cornstarch

  13. 2 tablespoon cold water

  14. Chop white part of green onion only. Saute bacon and chopped onion in large fry pan until bacon is crisp. Transfer to crock pot. Wash chicken. Pat dry. Add to pan. Season with salt and thyme. Brown on all sides. Transfer to crockpot. Peel whole onions. Cut a small cross in root end of each. Brown in remaining drippings. Add to crockpot. Pour wine into frypan, stir to loosen brown bits. Add chicken stock. Stir until dissolved. Pour over chicken. Add garlic. Cover. Cook on low 6-8 hours. Slice mushrooms. Saute in butter. Add to chicken. Turn heat on HIGH, when juices bubble, stir in cornstarch and water which have been blended together. Cook until thickened. Sprinkle with parsley.


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