Slow-Cooker Braised Chicken with Brandy, Bacon, and Autumn Vegetables

Slow-Cooker Braised Chicken with Brandy, Bacon, and Autumn Vegetables
Photo by Andrew Hugh Purcell

Ingredients

  • 1 cup low-sodium chicken stock
  • 3⁄4 cup brandy
  • 2 Tbs. tomato paste
  • 6 cloves garlic
  • 1 yellow onion, halved and cut into 1⁄2-inch-thick slices
  • 1-3⁄4 cups 1⁄2-inch slices peeled carrots (about 6 small)
  • 1⁄4 tsp. ground nutmeg
  • + 7 more ingredients
    • 1⁄2 cup plus 1 Tbs. all-purpose flour
    • 1 tsp. honey
    • 4-1⁄2 cups 1⁄2-inch diced peeled celeriac (about 1)
    • 14 grinds black pepper, divided
    • 1-1⁄4 tsp. kosher salt, divided
    • 6 whole bone-in, skinless chicken legs (scant 4-1⁄2 lb.)
    • 12 oz. center-cut, uncured smokehouse bacon, cut into 1⁄2-inch pieces (about 2 cups)

In a large bowl, coat the chicken with the flour, shaking off and reserving the excess. Sprinkle the chicken all over with a total of 1 tsp. of the salt, 10 grinds of the pepper, and the nutmeg. Place the bacon in a single layer in a cold, 10-inch, heavy sauté pan. Heat over medium and cook until...

View full recipe at Fine Cooking

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