Ingredients
- 1 tbsp (15 mL) vegetable oil
- 2 lb (1 kg) skinless chicken thighs
- 4 strips bacon, chopped
- 2 onions, quartered
- 2 garlic cloves, minced
- 1/2 cup (125 mL) dry white wine
- 1-1/2 cups (375 mL) chicken stock
- 1 bay leaf
- 2 tsp (10 mL) herbes de Provence or Italian herb seasoning
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) all-purpose flour
- 1/4 cup (50 mL) water
- 3 cups (750 mL) sliced mushrooms
- 2 green onions, sliced
Steps
- In large nonstick skillet, heat vegetable oil over medium-high heat. Brown chicken, in batches. Next fry bacon until crisp. Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
- Add onions, garlic, wine, chicken stock, bay leaf, herbes de Provence and salt. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
- Whisk flour with water; whisk into cooker. Stir in mushrooms and green onions. Cook on high for 15 minutes.
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Stove-top Stew:
Brown chicken in Dutch oven. Add onions, garlic, wine, stock, bay leaf, herbes de Province and salt; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until chicken is tender. Increase heat to medium. Whisk in flour with water; whisk into Dutch oven. Stir in mushrooms and green onions; cook for 15 minutes.
