The slow cooker tends to make all meat that much nicer and more tender.
This chicken was no exception with the meat falling off the bones.
Preparation Time: 10 minutes
Cooking Time: 8 hours on medium
Serves: 2 - 3
Ingredients 2 shortcut bacon slice, cut
285 g mushrooms, cut in half
1 cup pearl onions
1 kg chicken of choice pieces
½ medium onion
1 small carrot, chopped
2 garlic cloves
½ cup dry red wine
1 tbsp tomato paste
1 small bay leaf
½ cup chicken broth
In a wok, cook the bacon over a medium heat until browned. Take out and refrigerate.
Meanwhile put the mushrooms and onions in a slow cooker - I fried the onions a bit first.
Sprinkle the chicken with salt and pepper.
Cook the chicken till it is a bit brown over a medium heat - about 10 minutes - I missed this part but it should really be done as it seals in the flavour.
Put the chicken over the mushroooms in the slow cooker.
Add the carrot and stir in the garlic.
Add the wine, tomato paste, and bay leaf.
Pour the wine and broth over the chicken, cover and cook on low for about 8 hours or on high for about 4 hours.
to serve, throw out the bay leaf and transfer the chicken and sauce to a platter - sprinkle with the bacon.