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Prep Time
20 mins
Total Time
5 h 40 m
Serves 8


3 lbs
chicken pieces or 1 whole chicken cut into 8 pieces
1.5 kg
1/2 tsp
each salt and pepper
2 mL
1/3 cup
all-purpose flour
75 mL
2 tsp
vegetable oil
10 mL
1/4 cup
chopped bacon
60 mL
onion, chopped
1 cup
chopped celery hearts
250 mL
carrots, chopped into 1-in. (2.5-cm) pieces
2 cups
whole small white mushrooms
500 mL
1 1/2 cups
dry red wine
375 mL
1 cup
sodium-reduced chicken broth
250 mL
1/4 cup
tomato paste
60 mL
3 cloves
garlic, minced
6 sprigs
fresh parsley


Step 1

Season chicken pieces with salt and pepper and shake in 1/4 cup (60 mL) of the flour to coat. Heat oil in a large skillet over medium-high heat. Sear chicken pieces on both sides; place in slow cooker. In same skillet, add bacon, onion and celery and sauté until bacon begins to brown, about 5 min. Transfer to slow cooker; add carrots and mushrooms.

Step 2

Whisk together wine, broth, tomato paste, garlic and remaining flour. Stir into skillet and bring to a boil; add to slow cooker. Cover and cook on LOW for 5 hours or until chicken is fully cooked. Serve with sprigs of parsley.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Main Dish

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
12 g
12 g
19 g
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