This simple, peasant-style braise is enriched by woodsy mushrooms and smoky bacon.
Why This Recipe Works
For our best slow-cooker chicken chasseur recipe, we browned bone-in chicken breasts to begin the foundation for the stew, using bacon fat instead of oil for extra flavor. Dry red wine discolored the chicken breasts, so we switched to dry white wine for deglazing the pan, added chicken broth, and cooked the stew until the chicken registered 165 degrees. To avoid the dark, mottled discoloration of the chicken that resulted from direct contact with mushrooms, we opted to leave the skin on during cooking to provide a barrier and then remove it just before serving.
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