Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------RIVAL CROCK-POT COOKBOOK-----------------------
2 1/2 lb Broiler-fryer chicken 1 Garlic cloves; crushed
- cut-up 1 ts Salt
6 sl Bacon; diced 1/4 ts Black pepper
2/3 c Sliced green onions 1/2 ts Dried thyme leaves
8 sm White onions; peeled 1 c Chicken stock
1/2 lb Whole mushrooms 1 c Burgundy wine
8 sm New potatoes; scrubbed Chopped parsley

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 garlic in CROCK-POT.
Add browned chicken pieces, bacon and green onions, salt,
pepper, thyme, potatoes and chicken stock. Cover and cook
on Low 6-8 hours. (H High: 3-4 hours). During last hour,
add Burgundy and cook on High. Garnish with chopped
parsley.

Posted 10-14-93 by KAREN MINTZIAS on F-Cooking

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger#lunatic.com, moderator
of GT Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 12-11-95

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