Rustic Braised Chicken with Mushrooms

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Serves 4

Cooking Time 3 to 4 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: A combination of sliced cremini mushrooms, diced tomatoes, and bacon made a great start to a rustic sauce for bone-in chicken breasts, but it still needed some work. We wanted a sauce that would cling to the chicken and lightly coat a bed of noodles or rice. Instead, by the end of cooking, the mushrooms, tomatoes, and chicken had released so much liquid that the sauce was thin, watery, and dull. To cut back on moisture, first we switched from diced tomatoes to tomato paste, which still gave us great simmered tomato flavor but added a lot less moisture. Next, we briefly microwaved the mushrooms and bacon along with the aromatics to release their moisture and render the bacon fat. Finally, we stirred in some instant tapioca to give our sauce just the right amount of cling. A handful of fresh parsley added at the end contributed a bright note and rounded out the hearty flavors of this rustic meal. Serve over egg noodles or rice. See the sidebar that follows the recipe.

8	ounces sliced cremini mushrooms
6	slices bacon, chopped coarse
1	cup chopped onion
¼	cup tomato paste
4	teaspoons minced garlic
½	teaspoon dried thyme
¼	cup dry white wine
2	tablespoons instant tapioca
	Salt and pepper
4	(12-ounce) bone-in split chicken breasts, trimmed
¼	cup minced fresh parsley

1. Microwave mushrooms, bacon, onion, tomato paste, garlic, and thyme in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in wine, tapioca, ½ teaspoon salt, and ½ teaspoon pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 3 to 4 hours on low.

2. Transfer chicken to serving dish and remove skin. Stir parsley into braising liquid, season with salt and pepper to taste, and pour sauce over chicken. Serve.