Ingredients
- 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
Preparation
Step 1
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.