Old-World Chicken

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  • Makes: 4 servings
  • Prep: 30 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 5 minutes (high)

Old-World Chicken

Directions

  1. In a small skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels. Crumble bacon; set aside. For a spice bag, place juniper berries in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean cotton string.
  2. In a 3 1/2- to 5-quart slow cooker combine carrots, celery, shallots, and spice bag. Add chicken. Sprinkle with crumbled bacon. In a small bowl combine broth, wine, tapioca, dried thyme and rosemary (if using), salt, and pepper. Pour over mixture in cooker.
  3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours or until chicken is tender. Using a slotted spoon, transfer chicken and carrots to a serving platter; cover and keep warm.
  4. If using low-heat setting, turn to high-heat setting. Stir in peas and, if using, fresh thyme and rosemary. Cover and cook for 5 minutes more. Remove and discard spice bag. Skim fat from broth mixture. Stir in currant jelly. Pour broth mixture over chicken and carrots. Serve with hot cooked rice.
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Nutrition Facts (Old-World Chicken)

  • Per serving:
  • 468 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 120 mg chol. ,
  • 508 mg sodium ,
  • 43 g carb. ,
  • 7 g fiber ,
  • 11 g sugar ,
  • 45 g pro.
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