Friday, January 23, 2009

Chicken with White Wine Sauce

24 pearl onions, peeled
8 oz mushrooms, sliced
4 strips thick sliced bacon
4 lbs meaty chicken pieces
salt and pepper
1 can (103/4 oz) cream of chicken soup
1 cup dr white wine
2 tsp italian seasoning
2 tsp bottled minced garlic

1. Add pearl onions and sliced mushrooms to to a 4-5 qt slow cooker.

2. In a large skillet over medium heat, fry bacon until crispy. Reserve bacon for garnish. Discard all but 2 tbs of bacon fat. Season cut-up chicken with salt and pepepr. Over medium-high heat, brown chicken pieces on all sides in bacon fat. Place browned chicken into slow cooker.

3.In a medium bow, stir together cream of chicken soup, white wine, italian seasoning and garlic. Pour over chicken. Cover and cook on low-heat setting for 8 hours or high-heat setting for 3-4 hours.

4. If desired, remove skin from chicken. Ladle with white wine sauce and garnish with crumbled bacon.

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