chicken pieces or 1 whole chicken cut into 8 pieces
each salt and pepper
chopped celery hearts
carrots, chopped into 1-in. (2.5-cm) pieces
whole small white mushrooms
1 1/2 cups
dry red wine
sodium-reduced chicken broth
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.
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.
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