Name: Hunter-Style Chicken
Total time: 9 h 15 min
Cuisine: FrenchEurope
Ingredients: 1 1/2 cups dry white wine; 5 tablespoons tomato paste; 1 tablespoon minced fresh thyme leaves; 1/4 ounce dried porcini mushrooms (about 1/3 cup), rinsed and chopped fine; 8 ounces bacon, chopped; 1 1/4 pounds cremini or white mushrooms, cleaned and quartered; 1 large red onion, chopped fine; Salt; 4 cloves minced garlic; 1/2 teaspoon red pepper flakes; 3 pounds bone-in, skin-on chicken thighs, skin removed and fat trimmed; Pepper; 1 tablespoon soy sauce; 2/3 cup low-sodium chicken broth; 2 tablespoons chopped fresh tarragon leaves

Why This Recipe Works

Our Hunter-Style Chicken recipe produces bold flavors of mushrooms, white wine, tomatoes, onions, and herbs while keeping the chicken juicy and tender—a pretty big achievement using a slow cooker. We achieved this by replacing traditional whole cut-up chicken with bone-in, skin-on thighs, the test kitchen’s preferred cut for braising. Sautéing the mushrooms and onions in bacon fat before adding them to the slow cooker lent a deep smokiness to our Hunter-Style Chicken recipe. And to keep the braising liquid concentrated and potent, we increased the amount of white wine, then reduced it in a skillet to intensify its flavor.

Instructions

Whisk wine, tomato paste, thyme, and porcini mushrooms in liquid measuring cup. Cook bacon in large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate.

Pour off all but 2 teaspoons fat from skillet. Add cremini mushrooms, onion, and 1/4 teaspoon salt and cook over medium heat until mushrooms have released their moisture, about 5 minutes. Increase heat to medium-high and cook until mushrooms brown, about 5 minutes. Add garlic and red pepper and cook until fragrant, about 1 minute. Add porcini mixture and simmer until mixture has thickened, about 5 minutes. Transfer to medium bowl and stir in bacon. Cool slightly, cover with plastic wrap, and refrigerate until cold, at least 2 hours or up to 2 days.

Season chicken thighs with salt and pepper and place in single layer in slow-cooker insert. Spread cold mushroom mixture over chicken. Add soy sauce and chicken broth. Set slow cooker on low, cover, and cook until chicken is tender, about 6 hours. Stir in tarragon and let sit for 10 minutes before serving.