INGREDIENTS
- 1 bottle of Jack Rabbit Special Edition Red
- 8 ounces of pancetta
- 5 chicken thighs, skin on & bone-in
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound cremini mushrooms, halved
- 3 shallots, quartered
- 3 garlic cloves, minced
- 5 carrots peeled & cut in large chunks
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 5 fresh thyme sprigs
- 2 bay leaves
- 5-6 white pearl onions
- 2 tablespoons unsalted butter
- 2 tablespoons flour
INSTRUCTIONS
- 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.
