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Source: Cooks Illustrated
|8 ounces||bacon, chopped|
|6||chicken breasts, bone in, skin on split. About 4 pounds.|
|1 ¼ pounds||cremini mushrooms, brushed clean and quartered|
|1 large||red onion, minced|
|4 medium||garlic cloves, minced or pressed through a garlic perss|
|½ teaspoon||red pepper flakes|
|1 ½ cups||dry white wine|
|2 tablespoons||tomato paste|
|¼ ounce||dried porcini mushrooms, rinsed thoroughly and chopped fine|
|4 sprigs||fresh thyme|
|2 cups||low-sodium chicken broth|
|1 can||diced tomatoes, (14.5 ounce can)|
|¼ cup||all- purpose flour|
|¼ cup||minced fresh parsley leaves|
Cook the bacon in a 12-inch skillet over medium heat, stirring occasionally, until brown and crisp, abot 5 minutes. Remove with a slotted spoon, drain briefly on paper towels, and then transfer to a slow cooker. Pour off and reserve the bacon fat. (you should have at least 2 tablespoons. If not, substitute vegetable oil for the missing bacon fat.)
Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Return theskillet to medium-high heat and heat 2 teaspoons of the reserved bacon fat until just smoking. Carefully lay 3 of the chicken breasts in the skillet, skin-side down, and cook until golden, about 6 minutes. Flip the chicken over and continue to cok until the second side is golden, about 3 minutes. Transfer the chicken to the slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons bacon fat until just smoking. Brwon the remaining chicken and transfer it to the slow cooker.
Return the skillet to medium heat nd heat the remaining 2 teaspons bacon fat until shimmering. Add the cremini mushrooms, onion, and ¼ teaspoon salt; cook, stirring occasionally, until the mushrooms have released their moisture and are dry and browned, 10 to 12 minutes. Add the garlic and red pepper flakes; cook until fragrant about 30 aseconds. Add the wine, tomato paste, porcini mushrooms, thyme, and bay leaves, scraping the browned bits off the bottom of the pan. Turn the heat to high, bring to a simmer, and cook until the wine has reduced by roughly half, 6 to 8 minutes. Transfer to the slow cooker.
Add 1 ½ cups of the chicken broth and the diced tomatoes to the slow cooker. Cover and cook on low until the chicken is tender but not falling apart, 4 to 5 hours.
Transfer the chicken to a carving board, remove the skin, and tent loosely with foil to keep warm. Discard the bay leaves and thyme sprigs. Set the slow cooker to high. Whisk the flour with the remaining ½ cup chicken broth until smooth, then stir into the slow cooer. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the parsley and season with salt and pepper to taste. Return the chicken to the slow cooker and allow to heat through before serving.
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