1/3 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 to 4 lb. of chicken, cut into tender or bite size pieces
3 Tbs. extra-virgin olive oil
3 bacon slices, chopped
1 yellow onion, thinly sliced
8 oz. white button mushrooms, quartered
3 garlic cloves, crushed
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1/2 cups chicken stock
1+1/2 cups white wine
- In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
- In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker or oven safe pot. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, garlic, parsley, thyme, and stock to the slow cooker and stir to combine.
- Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook for as long as possible.
The original recipe is here.