Ingredients

The following ingredients have 5 Servings
  • 1 bottle Pinot Noir
  • 8 ounces thick-cut bacon (diced)
  • 5 chicken thighs (skin on and bone-in)
  • 1 teaspoon Kosher salt (divided)
  • 1/2 teaspoon coarse ground black pepper
  • 1 pound crimini mushrooms (halved)
  • 3 shallots (quartered)
  • 3 garlic cloves (minced)
  • 5 carrots (peeled and cut into 1 inch chunks)
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 pound white pearl onions (peeled)
  • 2 tablespoons butter (unsalted)
  • 2 tablespoons flour

Instruction

  • In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
  • Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
  • Cook the bacon until crisp, then remove.
  • Season the chicken with half the salt and the pepper.
  • Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.
  • Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
  • Cook for 3 minutes, stir then cook another 3 minutes.
  • Into the slow cooker add the mushrooms, shallots, garlic, carrots, half the bacon, broth*, rest of the salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine.
  • Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
  • In a small bowl mix the butter and flour and add it to the slow cooker and stir.
  • Cook an additional hour or until thickened.
  • Top with remaining bacon and stir before serving.