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.

Ingredients

• 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

Directions

1. 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.)
2. Remove the cooked pancetta, set aside.
3. Keep the fat in the pan and add 2 Tbs of olive oil.
4. 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
5. If using a slow cooker transfer the chicken and onions to the slow cooker.
6. Add the cooked pancetta, salt, pepper, garlic, chicken broth, red wine, and bay leaves, thyme, and parsley.
7. Cover and cook on low for 3.5 hours hours or high for 1.5 hours.
8. Add the mushrooms and cook for another 30 minutes on low.
9. Remove the chicken and onions to a separate platter.
10. Remove the bay leaves and garlic from the liquid and discard.
11. Turn the slow cooker on high
12. Mix the flour and water together. Pour this into the liquid.
13. Stir and allow to cook until it becomes thick and saucy.
14. Turn the temperature to low and add the 1 Tbs olive oil.
15. Return the chicken and onions to the slow cooker to reheat and coat with sauce.
16. 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.