Preparation:
Chop white part of green onion only. Saute bacon and chopped onion in
large fry pan until bacon is crisp. Transfer to crock pot. Wash chicken.
Pat dry. Add to pan. Season with salt and thyme. Brown on all sides.
Transfer of crockpot. Peel whole onions. Cut a small cross in root end of
each. Brown in remaining drippings. Add to crock pot. Pour wine into fry
pan, stir to loosen brown bits. Add chicken stock. Stir until dissolved.
Pour over chicken. Add garlic. Cover. Cook on low 6-8 hours. Slice
mushrooms. Saute in butter. Add to chicken. Turn heat on HIGH,when juices
bubble, stir in cornstarch and water which have been blended together.
Cook until thickened. Sprinkle with parsley. |
