Ingredients
The following ingredients have 5 Servings
- 8 boneless, skinless chicken thighs
- 1/2 teaspoon fine sea salt, plus more to taste
- 3 tablespoons all-purpose flour
- 4 slices bacon, roughly chopped
- 3 tablespoons unsalted butter or extra-virgin olive oil, divided
- 1 (12.0-ounce) package white or baby Bella mushrooms, quartered
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup low-sodium chicken broth
- 1 1/2 cup red wine
- 2 large sprigs fresh thyme
- 1/4 teaspoon ground black pepper, plus more to taste
Instruction
- Arrange chicken on a large sheet of waxed paper.
- Season both sides with salt and pepper.
- Lightly coat chicken all over with flour and set aside.
- Heat a large nonstick skillet over medium heat.
- Add bacon and cook until golden and just crisp, 3 minutes.
- Drain bacon on paper towels and set aside.
- Discard drippings and wipe out skillet.
- Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat.
- Add chicken and cook until lightly browned all over, about 3 minutes per side.
- Transfer chicken to a large plate as done and set aside.
- Melt remaining 1 tablespoon butter or oil in same skillet.
- Add mushrooms and cook until edges begin to brown, 3 to 5 minutes.
- Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.
- Transfer vegetables and broth to crock pot.
- Arrange chicken on top.
- Sprinkle bacon over chicken.
- Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours.
- Season with salt and pepper, then serve.