Ingredients:
1/2 lb pancetta, sliced
4-5 lb whole chicken, cut up
1/2 C dry white wine
1/2 lb small white mushrooms, halved
1 cup frozen pearl onions
1 medium carrot, sliced
6 cloves garlic, crushed
3 sprigs rosemary
1 t salt
1/4 c water mixed with
2T cornstarch
Directions:
Cook bacon in a pan until crisp. Transfer to slow cooker
Discard all but a light coating of fat on skillet.
Brown chicken in skillet and transfer to slow cooker
Pour wine on skillet and scrape up any brown bits
Add skillet contents to slow cooker along with the rest of the ingredients.
Cook over low for 6 hours or high for 3 hours
Transfer contents to a platter except the sauce; keep warm
Pour sauce into a sauce pan and bring to a boil
Thicken with water/cornstarch mix stirring constantly about 5 minutes
Pour sauce over chicken & serve
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