Rosemary Mustard Balsamic Braised Chicken, Mushrooms and Potatoes
Adapted from Diane Phillips.
2-3lbschicken pieces(I used 8 boneless, skinless thighs)
1/2cup(63 g) AP flour
2Tfresh minced rosemary
1lbsliced crimini mushrooms
2+lbsred-skinned potatoes,cut in half or quarters, depending on size, you want them to all be the same size, the bigger they are the longer they will take to cook (the "+" means get slightly over 2 lbs rather than under)
Brown the bacon until crisp in your stovetop-safe slow cooker insert or a sauté pan and set aside.
Pour off (but reserve) all but 2 tablespoons of the bacon grease.
Add salt and pepper to the flour. Dredge the chicken pieces in the flour. Brown the chicken thighs on medium high in batches, about 6-8 minutes per batch. Add a little more bacon grease between batches if necessary.
Remove and set aside the browned chicken in a bowl.
Add a little more bacon grease if you feel it needs it and add the onions with a pinch of salt. Measure your balsamic vinegar, and if the pan needs to be de-glazed, splash a little of it into the pan and scrape the bottom of the pan clean.
Brown the onions for 10 minutes. Add the garlic and rosemary and brown another 2 minutes.
Mix in the mushrooms.
When all mushrooms are mixed in, stir in the mustard, chicken broth, and the remaining balsamic vinegar. Scrape the bottom of the pan. If you are not using the slow cooker insert, place the potatoes in the slow cooker insert and then pour the balsamic onions mixture over them. If you are using the slow cooker insert, add the potatoes and place it on the slow cooker base.
Add the chicken thighs with all accumulated juices. Cover the slow cooker and cook for 3-4 hours on high or 6-8 hours on low.
While it is cooking, crumble the bacon. Before serving, taste for salt and pepper--do remember that you will then garnish with the bacon when you are tasting for salt.