Slow-Cooker Coq au Vin
2 slices thick-cut bacon, chopped
4 oz. button mushrooms, larger mushrooms quartered
1/2 cup frozen white pearl onions
2 chicken legs
2 chicken thighs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 cup dry white wine
1. Cook bacon in large skillet over medium heat 4 to 6 minutes or until crisp. With slotted spoon, place bacon in 3- to 4-quart slow cooker; top with mushrooms and onions.
2. Sprinkle chicken with salt and pepper. Cook in same skillet with bacon drippings over medium heat 5 to 6 minutes or until browned, turning once. Add to slow cooker.
3. Add carrots and celery to skillet with drippings; cook 4 to 5 minutes or until crisp-tender, stirring occasionally. Stir in flour and thyme; cook 2 minutes, stirring constantly. Remove from heat. Add wine, stirring to scrape up any browned bits from bottom of skillet. Add to slow cooker.
4. Cover and cook on low 5 to 6 hours or until chicken is no longer pink in center.
PER SERVING: 510 calories, 29.5 g total fat (9.5 g saturated fat), 37.5 g protein, 19 g carbohydrate, 125 mg cholesterol, 725 mg sodium, 3 g fiber