Fresh Rosemary gives this chicken a delicious flavor and sauce.
- 1/2 pound sliced bacon, diced
- 4- to 6-pound chicken, cut up, or chicken breasts, thighs or drumsticks
- 1/2 cup dry white wine
- optional – 1/2 pound small white mushrooms
- 1 cup diced onions
- 6 garlic cloves, chopped
- 3 sprigs fresh rosemary (or 1 tbsp dried rosemary leaves)
- 1 tsp kosher salt
- 1/4 cup water
- 2 tbsp cornstarch
- Cut up bacon with scissors and cook in a large skillet over medium-low heat until crisp.
- With a slotted spoon, transfer it to a 4- to 6-quart slow cooker.
- Pour off all but a light coating of fat from the skillet.
- Add the chicken and brown over medium-high heat; transfer to the cooker.
- Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the (optional mushrooms), onions, garlic, rosemary, and salt.
- Cover and cook on low heat for 6 hours, or on high for 3 hours.
- Transfer the chicken, bacon, and vegetables to a platter; keep warm.
- Pour the sauce into a small saucepan.
- Combine the water and cornstarch; stir it into the sauce.
- Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
- Pour over the chicken.