In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.
Heat slow-cooker insert to med/low. Add the bacon and cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the insert. Season the chicken with salt and pepper. Increase the heat to high. Working in batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.
Discard all but 2 Tbs. of the fat from the insert. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.
Melt the butter in the insert. Add the garlic, tomato paste and flour and cook, stirring constantly, for 1 minute. Whisk in the reduced wine and the broth and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Set the slow cooker on the slow cook-high setting, cover and cook until the chicken is fork-tender, about 2 hours.
Transfer the chicken to a plate. Skim the fat off the sauce. Discard the bouquet garni and adjust the seasonings with salt and pepper. Return the chicken to the insert. Garnish with the chopped parsley and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (632g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 667 (60%)|
|Amt Per Serving||% DV|
|Total Fat 74.1g||99 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 30.4g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 372.3mg||115 %|
|Sodium 595.5mg||21 %|
|Potassium 1442mg||38 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 14.8g|
|Protein 89.6g||128 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1108
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.