Season the chicken all over with salt and pepper.Transfer the chicken to the base of a slow cooker.Pour the wine over the chicken, then add the reserved bacon, the stock, onions, bay leaves, and garlic, along with another good pinch of salt and pepper.In the final 30 minutes, stir in the mushrooms and allow them to just cook through.Ladle in 11⁄2 cups of the cooking liquid and cook until it has thickened enough to coat the back of a spoon.
Don't have a slow cooker at home? Don't fret. Any recipe in this book that calls for a slow cooker can be executed in a pot on the stovetop or in a low oven. Rather than dump all the ingredients in the base of the slow cooker, simply combine them in a pot or pan large enough to fit them comfortably, then cover and simmer over very low heat or bake in a 250°F oven.
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