Remind me to pick up more before the first of March...I'll need them to brine our corned beef..
adapted from The Biggest Book of Slow Cooker Recipes
2-3 slices of bacon
3-4 carrots, cut into 1/2 inch pieces
2 stalks celery, cut into 1/2 inch pieces
1 small onion, cut into quarters
4 large chicken thighs, skinned
1/4 cup dry red wine
1/2 cup chicken broth
2 Tbsp instant tapioca
1 sprig fresh rosemary
1 sprig fresh thyme
2 tsp juniper berries
salt and pepper to taste
1 cup frozen peas
2 Tbsp currant jelly
Cook the bacon in a large skillet until crisp. Drain, crumble and set aside.
Layer the carrots, celery and onions along the bottom of a 3 1/2 to 5 qt crock pot. Place the chicken pieces on top. Sprinkle bacon, rosemary, thyme, juniper berries, salt and pepper over the chicken. In a small bowl, whisk together the wine, broth and tapioca. Pour over the chicken. Cook on low for 6-7 hours or on high for 3 to 3 1/2 hours.
Using a slotted spoon, transfer the chicken and veggies to a serving platter and keep warm. Add the peas to the crock pot and cook for 5 minutes, or until heated through. Whisk the jelly into the juices until smooth. Spoon the resulting sauce over the chicken.