Burgundy Braised Chicken - Crock-Pot Smart-Set Owner's Manual

Burgundy Braised Chicken

2 whole chickens, 3 pounds each
5 cups red wine
8 strips bacon, cut into
8 sprigs thyme
6 garlic cloves, peeled and sliced thin
4 cups quartered button mushrooms
4 cups thinly sliced onions
2 tablespoons butter
cup flour
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2 cups chicken broth
1 bunch Italian flat leaf parsley, washed, stemmed, and coarsely chopped
Salt and pepper
Creamy Parmesan Polenta (pg. 33)
1. The day before cooking the dish: Quarter the chicken, leaving the breasts on
the bone. Separate each leg into thigh and drumstick portions, and cut each
breast in half.
2. Add the chicken to a shallow container large enough to accommodate all
of the pieces in a single layer. Pour the wine over the chicken and add the
thyme and sliced garlic.
3. Cover and marinate in refrigerator overnight.
4. Cook the bacon in a sauté pan until crispy. Remove bacon with a slotted
spoon to a plate lined with paper towels, leaving all of the rendered fat in
the pan.
5. Add the mushrooms to the pan and sauté until lightly golden brown. Toss
the onions into the mushrooms and continue to sauté until they are well
caramelized.
6. Reduce the heat to LOW and melt in the butter and then incorporate the
flour. Continue to cook for 5 minutes, then season with salt and pepper and
remove from the heat.
7. Remove the chicken from the marinade, season with salt and pepper, and
dust the skin sides lightly with flour.
Recipe continued on next page.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch strips
1 /
2
E38
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.