Preparation:
*After peeling, cut a small cross in the root end of each onion.
In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garl ic in CROCK-POT. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and chicken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3 to 4 hours). During last hour, add burgundy and cook on High. Garnish with chopped parsley. |
