8 chicken thighs with bone and skin
salt and pepper
1 tablespoon vegetable oil
1 cup frozen pearl onions
4 thick slices bacon cut into 1 inch pieces
10 ounces mushrooms quartered
¼ cup flour
1 tablespoon tomato paste
2 cloves garlic minced
2 teaspoon fresh thyme
1 ¾ cups red wine
fresh parsley
Instructions
Pat chicken dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat and add chicken, skin side down. Cook until well browned, 7-10 minutes and transfer skin side up to the slow cooker. Add onions to the slow cooker.
Add bacon to the skillet and cook until crispy. Using a slotted spoon remove to a paper towel lined plate. Pour out all but ¼ cup of the bacon and chicken fat and add mushrooms to the skillet. Cook until browned about 5-7 minutes.
Stir in flour, tomato paste, garlic and thyme and cook for about a minute. Add wine and bring to a simmer. Pour sauce over chicken in slow cooker. Cover and cook until chicken is tender, 4-6 hours on high or 6-8 hours on low. When ready to serve, remove chicken to a serving plate and spoon over sauce. Top with bacon and parsley.
No comments:
Post a Comment