Inspired by coq au vin, this colorful dish balances the earthiness of mushrooms, bittersweet notes of Brussels sprouts, and smokiness of bacon. Feel free to use any type of mushroom. If you don’t eat pork, omit the bacon—just swap in oil or butter to cook the chicken and use a bit more salt.
This recipe is excerpted from Year-Round Slow Cooker.
To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.
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