CHICKEN WITH BACON, MUSHROOMS, AND ONIONS

CHICKEN WITH BACON, MUSHROOMS, AND ONIONS image

Yield 6-8 servings

Number Of Ingredients 10

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1/2 lb sliced bacon, diced
1 4 to 6lbs chicken, cut up
1/2C dry white wine (or 1/4C dry vermouth plus 1/4C water)
1/2 lb small white mushrooms
1C frozen small white onions, thawed
6 cloves garlic, chopped
3 sprigs fresh rosemary (or 1T dried rosemary)
1t kosher salt
1/4C water
2T cornstarch

Steps:

Cook the bacon in a large skillet over med-low heat until crisp. With a slotted spoon, transferit to a 4 to 6 quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over med-high heat; transfer to the cooker. Deglaze the skillet with wine and add to the cooker, along with the mushrooms, onions, garlic, rosmary, and salt. Cover and cook on low heat for 6 hours, or on high heat 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.