Ingredients
- 6 slices thick-cut bacon chopped
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 tablespoons chopped fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 large yellow onion chopped into chunks
- 4 cloves garlic minced
- 4 medium carrots peeled and cut into rounds
- 1 pound mushrooms white or cremini, halved
- 1 1/2 cups dry red wine
- 1 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 2 tablespoons cornstarch optional, for thickening
- Fresh rosemary leaves for garnish
Instructions
- In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon and set aside.
- Season the chicken with thyme, salt, and pepper. In the same skillet with the bacon fat, sear the chicken until golden brown, about 3 minutes per side. Remove the chicken and set aside.
- Add the chopped onion and minced garlic to the skillet, and cook for about 5 minutes until softened.
- Transfer the sautéed onion and garlic into the slow cooker, along with the carrots and mushrooms. Place the seared chicken on top, and sprinkle the reserved bacon over it. Pour in the red wine and chicken broth, and then add the bay leaves. Cover and cook on low for 4-6 hours.
- In the last 30 minutes, if you prefer a thicker sauce, whisk the cornstarch with a little water to form a slurry, and stir it into the slow cooker. Remove the bay leaves before serving, and adjust the seasoning with salt and pepper to taste. Garnish with fresh rosemary.