Instructions
In a large skillet, cook bacon until crisp. Drain on paper towels and refrigerate. Season chicken with salt and pepper. Over medium-high heat,
heat skillet, adding half of the chicken at a time, cooking until browned, turning once, about 10 minutes.
When you are read to assemble crockpot: Add chicken to the crockpot. In a skillet over
low heat, add chopped onion, stirring frequently until softened, about 3 minutes. Add carrot, wine, tomato paste, garlic, thyme, rosemary, and bay leaf to the skillet. Pour over the chicken. Add mushrooms
, frozen onions, and 1/4 of broth to the crockpot. Cover and refrigerate remaining broth. Cover, and cook on low 8 to 10 hours or 4 to 5 hours on high, until chicken is fork tender. At the end of the
cooking time, transfer chicken to a deep serving platter with a slotted spoon. Cover to keep warm. In a small bowl, combine flour and reserved broth until smooth. Stir in 1/4 cup of the hot liquid from
the crockpot; stir the mixture back into the crockpot. Crumble in the bacon; cover and cook on high until the mixture thickens, about 15 minutes. Discard bay leaf. Pour sauce over chicken and serve.
Nutritional Information per serving ( about 1piece chicken with scant 1/2 cup sauce): 194 Cal, 6 g Fat, 2 g Sat Fat, 0 g Trans Fat, 68 mg Chol, 270 mg Sod, 10 g Carb, 2 g Fib, 25 g Prot, 26 mg
Calc. Light points: 4
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