4 lb. boneless chicken breasts and thighs, cut in 8ths
2 tablespoons Kosher salt
1/2 lb carrots, sliced 1/4-inch thick on the diagonal or baby carrots
1 yellow onion, diced
2 cloves chopped garlic
1/4 cup cognac or good brandy, (cooking sherry may be substituted)
1/2 bottle dry red wine
1 1/2 cups chicken stock, divided
10 sprigs fresh thyme
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablsepoons flour
1 tablespoon brown sugar
1 package frozen pearl onions
8 oz baby bella mushrooms, sliced
1 tablespoon Freshly ground black pepper
Directions:
Preheat a slow cooker on high and spray with olive oil Pam and put 1/2 cup chicken stock in bottom and cover.
Heat the olive oil in a large skillet. Add bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove bacon to a plate with a slotted spoon.
Meanwhile, lay chicken out on paper towels and pat dry. Liberally sprinkle chicken on both sides with salt and pepper. When bacon is removed from pan, brown chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove chicken to preheated slow cooker with bacon and continue to brown until all chicken is done. Add it to slow cooker.
Add carrots, onions, salt, and pepper to pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until onions are lightly browned. Add garlic and cook for 1 more minute.
Add cognac and put bacon, chicken, and any juices that collected on plate intothe slow cooker. Add wine, chicken stock, and thyme and cover. Cook on high for 3 hours or 6 hours on low. Make sure slow cooker is set on high at least 30 minutes before end of cooking time for the last step.
Mash 1 tablespoon of butter and the flour together and stir into the stew. In a medium sauté pan, add the remaining 1 tablespoon of butter, brown sugar and cook the frozen pearl onions and mushrooms over medium high heat for 5 to 10 minutes, or until browned and caramelized. Add to the stew. Bring stew to a simmer and cook for another 30 minutes. Season to taste with salt and pepper and serve hot over mashed potatoes.
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4 lb. boneless chicken breasts and thighs, cut in 8ths
2 tablespoons Kosher salt
1/2 lb carrots, sliced 1/4-inch thick on the diagonal or baby carrots
1 yellow onion, diced
2 cloves chopped garlic
1/4 cup cognac or good brandy, (cooking sherry may be substituted)
1/2 bottle dry red wine
1 1/2 cups chicken stock, divided
10 sprigs fresh thyme
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablsepoons flour
1 tablespoon brown sugar
1 package frozen pearl onions
8 oz baby bella mushrooms, sliced
1 tablespoon Freshly ground black pepper
Directions:
Preheat a slow cooker on high and spray with olive oil Pam and put 1/2 cup chicken stock in bottom and cover.
Heat the olive oil in a large skillet. Add bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove bacon to a plate with a slotted spoon.
Meanwhile, lay chicken out on paper towels and pat dry. Liberally sprinkle chicken on both sides with salt and pepper. When bacon is removed from pan, brown chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove chicken to preheated slow cooker with bacon and continue to brown until all chicken is done. Add it to slow cooker.
Add carrots, onions, salt, and pepper to pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until onions are lightly browned. Add garlic and cook for 1 more minute.
Add cognac and put bacon, chicken, and any juices that collected on plate intothe slow cooker. Add wine, chicken stock, and thyme and cover. Cook on high for 3 hours or 6 hours on low. Make sure slow cooker is set on high at least 30 minutes before end of cooking time for the last step.
Mash 1 tablespoon of butter and the flour together and stir into the stew. In a medium sauté pan, add the remaining 1 tablespoon of butter, brown sugar and cook the frozen pearl onions and mushrooms over medium high heat for 5 to 10 minutes, or until browned and caramelized. Add to the stew. Bring stew to a simmer and cook for another 30 minutes. Season to taste with salt and pepper and serve hot over mashed potatoes.
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