Ingredients
3 slice(s) bacon, cut crosswise into 3/4-inch pieces
1 package(s) (10-ounce) mushrooms, each cut in half
2 cup(s) frozen pearl onions
3-4 lbs chicken(boneless/skinless), 2-4 breasts, 2 thighs and 2 legs
Salt and pepper
1 medium onion, chopped
1 large carrot, chopped
4 clove(s) garlic, chopped
1 cup(s) dry red wine
2 tablespoon(s) tomato paste
1 bay leaf
3/4 cup(s) chicken broth
Preparation
In 12-inch nonstick skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside.
Meanwhile, in 5-1/2 quart slow cooker, combine mushrooms and frozen pearl onions; set aside.
Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. In skillet with bacon fat, cook chicken (in 2 batches, if necessary) over medium-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.
Discard drippings from skillet. Reduce heat to medium; add onion and carrot, and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaf; heat to boiling, stirring to dissolve tomato paste. Pour wine mixture and broth over chicken pieces. Cover slow cooker and cook as manufacturer directs, on low 8 hours or on high 4 hours.
To serve, remove any fat(skim/separate), and discard bay leaf. With large spoon, transfer chicken and sauce to deep platter; sprinkle with bacon.
