In a medium saucepan on high heat, add 3 cups of Jack Rabbit Special Edition Red and boil for 15 minutes until reduced to half the amount.
Preheat a cast iron skillet on high heat.
Cook the pancetta until crisp, then remove.
Season the chicken with salt & pepper.
Add the chicken to the skillet and brown on each side for 4-6 minutes.
Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium heat.
Cook for 3 minutes, sir then cook another 3 minutes.
Add the mushrooms, shallots, garlic, carrots, pancetta, broth, additional pinch of salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine to the slow cooker.
Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
In a small bowl mix together the butter and flour and add it to the slow cooker and stir.
In a medium saucepan on high heat, add 3 cups of Jack Rabbit Special Edition Red and boil for 15 minutes until reduced to half the amount.
Preheat a cast iron skillet on high heat.
Cook the pancetta until crisp, then remove.
Season the chicken with salt & pepper.
Add the chicken to the skillet and brown on each side for 4-6 minutes.
Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium heat.
Cook for 3 minutes, sir then cook another 3 minutes.
Add the mushrooms, shallots, garlic, carrots, pancetta, broth, additional pinch of salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine to the slow cooker.
Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
In a small bowl mix together the butter and flour and add it to the slow cooker and stir.