This is a great slow cooker recipe or may be cooked on the stove. It is a classic use for an old farm chicken. That means you can use inexpensive chicken or pullet for the recipe.
- 4 slices of pancetta cut into strips
- 1 large yellow onion, sliced
- 1 4 pound chicken, cut into serving pieces, or 3 pounds of chicken parts, leave the skin on
- 6 garlic cloves, peeled
- 1/2 tsp salt
- 1/2 black pepper, freshly ground
- 1 cups chicken broth
- 2 cups red wine
- 2 bay leaves
- 2 Tbs fresh thyme
- 2 Tbs fresh parsley
- 1/2 pound mushrooms, sliced
- 3 Tbsp olive oil
- 1 Tbs flour
- 1/4 cup water
- Brown the pancetta on medium high heat in a pot big enough to hold the chicken, about 5 minutes. (If you are using a slow cooker perform this step in a skillet.)
- Remove the cooked pancetta, set aside.
- Keep the fat in the pan and add 2 Tbs of olive oil.
- Add the sliced onions and chicken to the skillet over medium-high heat. Brown the chicken well on both sides, beginning with the skin side down
- If using a slow cooker transfer the chicken and onions to the slow cooker.
- Add the cooked pancetta, salt, pepper, garlic, chicken broth, red wine, and bay leaves, thyme, and parsley.
- Cover and cook on low for 3.5 hours hours or high for 1.5 hours.
- Add the mushrooms and cook for another 30 minutes on low.
- Remove the chicken and onions to a separate platter.
- Remove the bay leaves and garlic from the liquid and discard.
- Turn the slow cooker on high
- Mix the flour and water together. Pour this into the liquid.
- Stir and allow to cook until it becomes thick and saucy.
- Turn the temperature to low and add the 1 Tbs olive oil.
- Return the chicken and onions to the slow cooker to reheat and coat with sauce.
- Plate the chicken with the sauce and garnish with parsley if desired.
Note: Serve this dish with potatoes or a simple pasta dish that is only dressed with a bit of butter.