Old-World Chicken
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Old-World Chicken
Directions
- 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.
- 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.
- 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.
- 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.
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.