This is a traditional French dish cooked featuring fresh ingredients. It requires a large slow cooker: 4–5 litres (4–5 US liquid quarts).
bacon slices, sliced thinly (rind less)
cloves of garlic, crushed
good red wine
medium carrots chopped coarsely
sprigs fresh time
sprigs fresh rosemary
1.Cut the chicken into twelve pieces.
2.Trim the green ends of the onions leaving about 4 centimetres (1.6 inches) of stem attached and trim the roots.
3.In a large frying pan in oil cook the onions stirring until browned all over and remove from the pan.
4.Add the bacon mushrooms and garlic to the same pan cooking and stirring until the bacon is crisp and remove from the pan.
5.In the same pan once again in oil, cook the chicken in batches until browned all over. Remove from the pan.
6.Add wine to the same pan and bring to the boil stirring.
7.Place the chicken in the slow cooker with the onions, bacon and mushroom mixture, carrots herbs, stock and wine mixture and taste.
8.Cook covered on low for 7 Hours.
9.Stir in the blended corn flour with a small amount of water and cook covered on high for a further 20 minutes until the sauce thickens. Season with salt and pepper.