Coco Van

Ingredients

· 4-6 lbs. boneless chicken breasts
· 1 lb. chopped bacon
· 1/2 cup dry white wine
· 1/2 cup water
· 1 1/2 cups pearl onions
· 1 lb. small white mushrooms
· 8 chopped garlic cloves
· 1 tablespoon dried rosemary
· 2 tablespoons cornstarch


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Cook the bacon until crisp in a large frying pan or dutch oven over medium heat. Remove the bacon with a slotted spoon and set aside. Brown the chicken in the same pan using the bacon grease. Once browned, set the chicken aside.

Add the wine to the pan and scrape the brown bits up so that they dissolve. Once the sauce forms move it to a crockpot. Add the water, onions, mushrooms, garlic, and rosemary to the sauce, and stir well to combine. Next, add the chicken and turn the crockpot on low for about 6 hours, or high for about 3 hours. Low heat is definitely the better option if you have the time.

Occassionally, move the chicken around in the crockpot to make sure all the pieces are cooking evenly. You may have to take them out and rearrange them depending on the size of your slow cooker.

Once the chicken is cooked through, remove it from the crockpot. Mix the 2 tablespoons of cornstarch with a spoonful of water to make a slurry, and then whisk it into the sauce to help thicken it. Add the reserved crispy bacon pieces to the sauce. Turn the heat up to high and cook for about 10 minutes. Pour the sauce over the chicken.

Great with mashed potatoes or egg noodles with butter.

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2002-2004 K. Rozwadowski