Burgundy Braised Chicken

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 225 mins


8pounds chicken pieces-—breasts, thighs and drumsticks
5cups red wine
8slices bacon, cut into 1/2-inch strips
8sprigs thyme
6cloves garlic, peeled and thinly sliced
4cups button mushrooms, quartered
4cups onions, thinly sliced
2tablespoons butter
1/3cup flour
2cups chicken broth
1bunch Italian flat leaf parsley, washed, stemmed and coarsely chopped


  1. The day before cooking the dish, place chicken in a shallow container in a single layer. Pour wine over and add sliced garlic. Cover and refrigerate to let marinate overnight.
  2. Cook the bacon in a sauté pan until crispy. Remove bacon to a plate lined with paper towels, leaving rendered fat in pan.
  3. Add mushrooms to pan and sauté until lightly golden brown. Add onions and continue to sauté until they are well caramelized. Reduce the heat to low and melt in butter and then incorporate flour. Continue to cook for 5 minutes, then season and remove from heat.
  4. Remove chicken from marinade, season with salt and freshly ground pepper, and dust skin sides lightly with flour. Sauté the pieces of chicken, skin side down, until golden brown and then add to the Crock-Pot slow cooker.
  5. Add red wine marinade to a saucepot and slowly bring to a simmer. Simmer for a few minutes, skimming sway impurities that rise to the top. Add chicken broth and onion and mushroom mixture and heat through. Adjust seasonings and then pour over chicken. Cover slow cooker and cook on High for 30 minutes. Reduce temperature setting to Low and continue to cook for 3 more hours.
  6. Serve with sauce and garnish with the crisp bacon and parsley.

Recipe by Tony Aiazzi, Charlie Palmer Restaurant Group. Courtesy of Crock-Pot.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 820
  • Fat 23g
  • Saturated Fat 7g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 7g
  • Cholesterol 355mg
  • Sodium 1060mg
  • Potassium 1970mg
  • Carbohydrate 19g
  • Fiber 3g
  • Sugars 5g
  • Protein 102g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 30%