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.