Saturday, 18 October 2014


2-1/2 lb chicken cut up (I used boneless, skinless chicken breasts)
1 clove garlic crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
6 bacon slices, diced
2/3 cups sliced green onions
1 cup chicken broth
8 small white onions, peeled
1 cup burgundy wine
1/2 LB whole mushrooms
chopped parsley
8 small new potatoes scrubbed
In large skillet, saute dieced bacon and green onions until bacon is
crisp. Remove and drain on paper towel. Add chicken pieces to skillet
and brown well on all sides. Remove the chicken when it has browned
and set aside. Put peeled onions, mushrooms, and garlic in Crockpot.
Add browned chicken pieces, bacon and green onions, salt, pepper,
thyme, pototales and chicken broth. Cover and cook on Low 6 -
8 hours (High 3-4). During the last hour add Burgundy and cook on
high. Garnish with chopped parsley.

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