INGREDIENTS

• 4 to 5 chicken breasts & thighs
• 8 bacon slices, diced
• 1 1/2 cups sliced green onions
• 8 small white onions, peeled
• 16 small new potatoes, scrubbed, or 1 to 1 1/2 pounds medium potatoes, quartered
• 8 ounces small whole mushrooms
• 3 cloves garlic, crushed and minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried thyme leaves
• 1 cup chicken broth
• 1 cup dry red wine
• chopped parsley, for garnish
• 1 to 2 tablespoons each, water and flour, optional

PREPARATION

1. In a large skillet, sauté diced bacon and green onions until bacon is crisp. Remove and drain on paper towels. Add chicken pieces to skillet and brown well on all sides. Remove browned chicken and set aside. Put onions, potatoes, mushrooms, and garlic in the crockpot. Add browned chicken pieces, bacon, green onions, salt, pepper, thyme, and chicken broth. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
2. Add the wine about 1 hour before it’s done. Remove chicken pieces to a serving platter. If desired, thicken juices with a combination of 1 to 2 tablespoons each of flour and cold water. Arrange vegetables around chicken and pour juices over all. Garnish with chopped parsley.