chicken with bacon mushrooms and onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/4 pound bacon 1-3/4 pound skinless boneless Chicken Thighs (about 5)1/4 cup Dry Vermouth 1/4 cup water16 oz baby bella mushrooms, quartered1 cup Birds Eye Frozen Pearl Onions8 cloves Garlic, peeled (and chopped if you like)3 sprigs fresh rosemary or 1 tablespoon dried1 tsp Salt 2 Tbsp cornstarch1 tsp fresh ground black pepper
Spray inside of 4-6 quart slow cooker with non-stick spray, set aside.
Cook the bacon in a large skillet until crisp; drain on paper towels, and crumble into slow cooker. Pour off most of the bacon fat from the skillet, add the chicken and brown over medium high heat; transfer to slow cooker. Add vermouth and water to skillet and scrape off any browned bits; add to slow cooker along with mushrooms, onions, garlic, rosemary, salt and pepper. Cover and cook on low heat for 6-8 hours, or high heat for 3 hours. Transfer chicken, bacon & vegetables to a platter. Remove rosemary stems. Pour liquid from slow cooker into skillet or small saucepan. Make a slurry with the cornstarch and 2 tablespoons of water, add to the sauce. Heat to boiling, stirring constantly until thickened, about 5 minutes. Pour over chicken and serve.
Serving Size: makes 5 main dish servings (1 piece chicken thigh and about 1 cup vegetables & sauce)
Number of Servings: 5
Recipe submitted by SparkPeople user MLACEY727.
Cook the bacon in a large skillet until crisp; drain on paper towels, and crumble into slow cooker. Pour off most of the bacon fat from the skillet, add the chicken and brown over medium high heat; transfer to slow cooker. Add vermouth and water to skillet and scrape off any browned bits; add to slow cooker along with mushrooms, onions, garlic, rosemary, salt and pepper. Cover and cook on low heat for 6-8 hours, or high heat for 3 hours. Transfer chicken, bacon & vegetables to a platter. Remove rosemary stems. Pour liquid from slow cooker into skillet or small saucepan. Make a slurry with the cornstarch and 2 tablespoons of water, add to the sauce. Heat to boiling, stirring constantly until thickened, about 5 minutes. Pour over chicken and serve.
Serving Size: makes 5 main dish servings (1 piece chicken thigh and about 1 cup vegetables & sauce)
Number of Servings: 5
Recipe submitted by SparkPeople user MLACEY727.
Nutritional Info Amount Per Serving
- Calories: 300.7
- Total Fat: 13.2 g
- Cholesterol: 125.0 mg
- Sodium: 932.3 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.3 g
- Protein: 27.4 g