over 4 years ago
Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. After the brief sauté, the crock pot does all the work. Serve with a crusty baguette or couscous. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
Serves 4 to 6
- 8 boneless, skinless chicken thighs
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 4 slices bacon, roughly chopped*
- 3 tablespoons unsalted butter or extra virgin olive oil, divided*
- 1 (12-ounce) package white or baby bella mushrooms, quartered
- 2 carrots, chopped
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup low-sodium chicken broth*
- 1 1/2 cups red wine
- 2 large sprigs thyme
Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.
Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.
Melt remaining 1 tablespoon butter or oil in same skillet. Add mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.
- 315 calories
- 17g total fat
- 7g saturated fat
- 29mg cholesterol
- 282mg sodium
- 18g carbohydrate (3g dietary fiber, 5g sugar)
- 8g protein