Best Rabbitchicken With Pearl Onions Bacon And Mushrooms Recipes

Chicken with Bacon, Mushrooms and Onions image

Provided by MsKittyKat

Categories Stew

Time 5h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb bacon, diced
1 chicken, 4 to 6 pounds,cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 lb small white mushroom
1 cup frozen small whole onions, thawed
6 cloves garlic, chopped
3 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1/4 cup water
2 tablespoons cornstarch

Steps:

Cook the bacon in a large skillet over medium-low heat until crisp.
With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.
Add the chicken and brown over medium-high heat; transfer to the cooker.
Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.
Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.
Cover and cook on low heat for 6 hours, or on high for 3 hours.
Transfer the chicken, bacon, and vegetables to a platter; keep warm.
Pour the sauce into a small saucepan.
Combine the water and cornstarch; stir it into the sauce.
Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
Pour over the chicken.

Fusilli with Bacon, Onions, and Mushrooms image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
3/4 pound fusilli or other short pasta
1 cup loosely packed fresh mint or parsley leaves, chopped
2 ounces Parmesan cheese, finely grated (3/4 cup)

Steps:

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.
Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.
When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.
Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.