Hours later, when the scent wafting from the crockpot tells me that dinner's ready, I'll enjoy it at the table with the rest of the leftover wine. Sound like a relaxing close to a long, busy week? Then make the recipe yourself when you read more.
1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
1 chicken, 3 to 4 lb., cut into 8 serving pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
1 lb. red-skinned potatoes, cut into 1/2-inch pieces
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1-1/2 cups chicken stock
1-1/2 cups white wine
- In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
- In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
- Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer's instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately.
- Main Dishes, Poultry