- Portion size 6 servings
Ingredients
Method
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown chicken, in batches. Next fry bacon until crisp. Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
Add onions, garlic, wine, chicken stock, bay leaf, herbes de Provence and salt. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Whisk flour with water; whisk into cooker. Stir in mushrooms and green onions. Cook on high for 15 minutes.
Stove-top Stew:
Brown chicken in Dutch oven. Add onions, garlic, wine, stock, bay leaf, herbes de Province and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until chicken is tender. Increase heat to medium. Whisk in flour with water; whisk into Dutch oven. Stir in mushrooms and green onions; cook for 15 minutes.
