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Prep Time
20 mins
Total Time
5 h 40 m
Serves 8


3 lbs
chicken pieces or 1 whole chicken cut into 8 pieces
1.5 kg
1/2 tsp
each salt and pepper
2 mL
1/3 cup
all-purpose flour
75 mL
2 tsp
vegetable oil
10 mL
1/4 cup
chopped bacon
60 mL
onion, chopped
1 cup
chopped celery hearts
250 mL
carrots, chopped into 1-in. (2.5-cm) pieces
2 cups
whole small white mushrooms
500 mL
1 1/2 cups
dry red wine
375 mL
1 cup
sodium-reduced chicken broth
250 mL
1/4 cup
tomato paste
60 mL
3 cloves
garlic, minced
6 sprigs
fresh parsley


Step 1
Season chicken pieces with salt and pepper and shake in 1/4 cup (60 mL) of the flour to coat. Heat oil in a large skillet over medium-high heat. Sear chicken pieces on both sides; place in slow cooker. In same skillet, add bacon, onion and celery and sauté until bacon begins to brown, about 5 min. Transfer to slow cooker; add carrots and mushrooms.
Step 2
Whisk together wine, broth, tomato paste, garlic and remaining flour. Stir into skillet and bring to a boil; add to slow cooker. Cover and cook on LOW for 5 hours or until chicken is fully cooked. Serve with sprigs of parsley.


Main Dish

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
12 g
12 g
19 g