By Sherri Williams


¼ lb bacon, cut into pieces8 baby bella mushrooms¼ Tbsp herbes de Provence4 lb chicken thighs and drumsticks Sea salt and freshly ground pepper to taste3 garlic cloves, chopped⅓ cup whiskey⅓ cup bottle dry red wine4 cup ham stock2 Tbsp tomato paste2 large bay leaves½ lb carrots, cut 1 inch portions3 pearl onions, pealed¼ cup slurry-flour & water½ lb fava beans, cooked & shelled1 lb baby red potatoes, roasted in a 350°F oven until fork tender about 20-25 minutes


In a medium high large heated skillet, fry bacon pieces until crispy.  Remove from skillet with a slotted spoon and add to 6 quart crock pot. Sauté mushrooms with herbs for 4-5 minutes until mushrooms are golden brown. Remove from skillet. Add to crock pot. Brown all chicken pieces on both sides in skillet. Remove and add to crock pot. Add salt, pepper, garlic, whiskey, wine, stock, bay leaves, carrots, onions and slurry to crock pot. 

Cook on low for 6-7 hours. Toss in fava beans the last 10 minutes of cooking time. Serve with roasted potatoes.  Garnish with Italian parsley.  Enjoy! Serves 6-8.

Tags: Dinner, Chicken, Potato, French, Slow Cooker

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