Slow-Cooker Coq Au Vin with White Wine

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs , trimmed
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 cup frozen pearl onions
• 4 slice sthick-cut bacon , cut into 1-inch piece s
• 10 ounce scremini mushrooms , trimmed and quart ered
• 1/4 cup all-purpose flour
• 1 tablespoon tomato paste
• 2 garlic clove s , minced
• 1/2 teaspoon dried thyme
• 1 3/4 cup sdry white wine
• 2 tablespoon sminced fresh parsley

Instructions

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12 inch nonstick skillet over medium high heat until just smoking. Add chicken, skin side down, and cook until well browned, 7 to 10 minutes. Transfer chicken, skin side up, to slow cooker. Add onions to slow cooker.
2. Pour chicken fat from skillet into bowl and set aside. Add bacon to now empty skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel lined plate; refrigerate until needed.
3. Pour bacon fat into bowl with chicken fat.
4. Add 1/4 cup fat mixture to now empty skillet and heat over medium heat until shimmering.
5. Add mushrooms and cook until well browned, 5 to 7 minutes.
6. Stir in flour, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
7. Slowly whisk in wine.
8. Bring to simmer and cook until thickened and spatula leaves trail in sauce, about 2 minutes.
9. Pour sauce over chicken in slow cooker.
10. Cover and cook until chicken is tender, 4 to 6 hours on high or 6 to 8 hours on low. Using slotted spoon, transfer chicken to serving dish. Season sauce with salt and pepper to taste. Cover bacon with paper towel and microwave until hot, about 1 minute. Pour sauce over chicken. Sprinkle with parsley and bacon. Serve.