yippee! It's not bad that I have count-down going in my head, is it...?
Egads, this is a delicious company-pleasing dish. It will knock the socks, slippers, or steel-toed boots off of whomever you serve.
Thank you greatly to Bethany, who emailed me this marvelous recipe.
--6 to 8 frozen chicken thighs
--6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
--8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
--1 cup baby carrots
--1 chopped yellow onion
--3 cloves chopped or minced garlic
--1/2 t black pepper
--1/2 t kosher salt
--1/2 cup chicken broth
--1 1/2 cup cheap red wine (you can use non-alcoholic wine, if you wish)
--2 large fresh thyme sprigs (I really think the fresh thyme is the key, here. Go steal some from your neighbors garden.)
Cook your bacon. I used turkey bacon, and baked it on a broiler pan. Dump the frozen chicken into your crockpot and start layering in the rest of the ingredients. This is really a no-fuss (albeit amazingly gourmetish) preparation. Just throw it all in.
Cover and cook on low for 8 hours. You could cook it on high for 4, but it won't taste as good. The flavors meld so nicely when cooked low and slow.
Serve with mashed potatoes or your favorite pasta. We did brown rice fusilli.
I am hiding the leftovers in the back of the fridge so I can eat them all. This has such a great depth of flavor---the bacon provides a nice smokey flavor and the fresh thyme gives it a restaurant aspect that is such a nice surprise.
It is purple, which means that it was automatically a hit with my girls.
Thank you so much, Bethany!