INGREDIENTS
4 to 5 chicken breasts & thighs
8 bacon slices, diced
1 1/2 cups sliced green onions
8 small white onions peeled
16 small new potatoes, scrubbed, or 1 to 1 1/2 pounds
medium potatoes, quartered
8 ounces small whole mushrooms
3 cloves garlic, crushed and minced
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme leaves
1 cup chicken broth
1 cup dry red wine
chopped parsley, for garnish
1 to 2 tablespoons each, water and flour, optional
METHOD
1.In large skillet, sauté diced bacon and green onions until bacon is
brown well on all sides. Remove browned chicken and set aside. Put
onions, potatoes, mushrooms and garlic in crockpot. Add browned chicken
pieces, bacon, green onions, salt, pepper, thyme, and chicken broth. Cover
and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
2.Add the wine about 1 hour before done. Remove chicken pieces to
serving platter. If desired, thicken juices with a combination of 1 to 2
tablespoons each flour and cold water. Arrange vegetables around chicken
and pour juices over all. Garnish with chopped parsley.
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