Ingredients

• 1/2 lb bacon, diced
• 1 chicken, 4 to 6 pounds,cut up
• 1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
• 1/2 lb small white mushroom
• 1 cup frozen small whole onions, thawed
• 6 cloves garlic, chopped
• 3 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
• 1/4 cup water
• 2 tablespoons cornstarch

Instructions

1. Cook the bacon in a large skillet over medium-low heat until crisp.

2. With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.

3. Add the chicken and brown over medium-high heat; transfer to the cooker.

4. Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.

5. Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.

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.