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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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This is a recipe attributed to Reese Witherspoon that was printed in the December 2008 issue of Good Housekeeping. I'm posting it here so I won't misplace it. Ingredients:
8 ounces sliced bacon, diced |
1 quartered chicken, skin removed (4 1/2 lbs) |
8 ounces small mushrooms |
1 cup frozen small whole onions, thawed |
6 garlic cloves |
1/2 cup dry white wine |
2 teaspoons dried rosemary |
1/2 teaspoon kosher salt |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
1. In 12-inch skillet, cook bacon on medium. With slotted spoon, transfer bacon to 4 1/2- to 6-quart slow cooker bowl. Pour off all but 1 tablespoon fat from skillet; add chicken and brown on medium-high. Pour off fat.
2. Add mushrooms, onions, and garlic to slow cooker; top with chicken. Add wine, rosemary, and salt to skillet; heat to boiling. Pour over chicken.
3. Cover slow cooker; cook on low 6 hours, until chicken is thoroughly cooked. Transfer chicken and vegetables to platter; keep warm.
4. Pour sauce into saucepan. In cup, blend water and cornstarch; stir into sauce. Heat until sauce thickens and boils, stirring constantly. Boil sauce 1 minute; pour over chicken.
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