Chicken Poached with Veggies n Herbs
2-3 lb fryer, cut up
1 tbs flour
1 tsp salt
1/8 tsp pepper
1/4 lb. bacon, minced
1 med onion, chopped
1 med carrot, grated
2 large tart apples, peeled, cored and cubed
4 peppercorns, crushed
1 bay leaf
1/4 tsp dried thyme
1/2 c. dry rose wine
Sprinkle the chicken pieces with flour combined with salt and
pepper. In large skillet, over med. heat, stir the bacon bits til
crisp. Turn the onion, carrot and apple into the bacon and saute
til onion is transparent.
Add peppercorns, bay leaf and thyme to mixture and pat the whole
mix into the bottom of crockpot. Press the chicken pieces on top
and pour the wine over all. Cover and cook on Low for 5-7 hours.
Serve with egg noodles. Makes 4-6 servings.