Chicken with Bacon, Onions & (optional) Mushrooms

Fresh Rosemary gives this chicken a delicious flavor and sauce.

Ingredients

• 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

Directions

1. Cut up bacon with scissors and cook in a large skillet over medium-low heat until crisp.
2. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker.
3. Pour off all but a light coating of fat from the skillet.
4. Add the chicken and brown over medium-high heat; transfer to the cooker.
5. 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.
6. Cover and cook on low heat for 6 hours, or on high for 3 hours.
7. Transfer the chicken, bacon, and vegetables to a platter; keep warm.
8. Pour the sauce into a small saucepan.
9. Combine the water and cornstarch; stir it into the sauce.
10. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
11. Pour over the chicken.