- 3 large whole chicken breasts [approximately 4 pounds / 1.8 kg]
- 6 slices bacon
- 3 tablespoons [45 g] butter
- 12 miniature onions, peeled
- 1/2 pound [227 g] small fresh mushrooms, cleaned and ends of stems removed
- 1 large clove garlic, crushed
- 1 cup [250 mL] chicken broth concentrate
- 1 cup [250 mL] red Brugundy wine
- 1/3 teaspoon [0.8 mL] dried thyme, crushed
- Salt and pepper, to taste
- 1 large bay leaf
- 2 tablespoons [30 mL] cornstarch [optional]
- 2 tablespoons [30 mL] cold water [optional]
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- Half chicken breasts lengthwise in the middle of the back bone.
- Into a large frypan, fry bacon slices until golden and crisp.
- Transfer onto paper toweling using a slotted spoon; leave to drip.
- Add butte to melted bacon fat and heat until just simmering.
- Over medium heat, brown chicken breast halves a few at a time on both sides starting on skin side, into hot fat.
- Crumble drained bacon slices.
- Evenly arrange peeled miniature onions, whole cleaned mushrooms, crushed garlic and bacon crumbs over the bottom of a large slow cooker.
- Arrange chicken breast halves side-by-side, skin side up, over vegetables.
- Mix together chicken broth concentrate and red wine; mix in crushed dried thyme and bay leaf then lightly salt and pepper mixture to taste.
- Pour mixture all over chicken breast halves into slow cooker.
- Cover and cook on 'LOW' for 6 to 8 hours.
- Serve or, if desired, to thicken cooking liquids, transfer chicken breast halves onto a warm plate; keep warm.
- Mix together cornstarch and water before pouring into cooking liquids; heat on 'HIGH' stirring, until thickened.
- Serve chicken breast halves onto individual plates garnished with vegetables and coated with cooking liquids, thickened or not.
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