1. Preheat 5 Quart / 4.7 Liter Liquid Core Cooker, uncovered at 375ºF / 190ºC. Add chicken; brown on all sides. Remove and set aside.
   
2. Add chopped onion, carrot, celery and garlic, stirring until they begin to brown. Add flour. Cook, stirring for an additional 1-2 minutes until browned.
   
3. With a wooden spoon stir in wine and beef stock, scraping to remove browned bits from the bottom of the pan. Continue to stir until thickened and boiling. Add tomato paste, thyme, bay leaf, salt and pepper. Bring to a boil; return chicken to Liquid Core Cooker, cover and reduce to simmer for 20 minutes.
   
4. Meanwhile, bring 1 quart water to a boil in 11 Inch / 28 Centimeter Skillet. Add boiler onions, boil for a minute. Drain, refresh under water. Peel, trim and set aside.
   
5. In the 11 Inch / 28 Centimeter Skillet, cook bacon until crisp. Remove, drain and set aside, reserving 1 teaspoon of bacon drippings. Heat drippings over medium heat, sauté boiler onions and mushrooms until browned. Add to chicken mixture.
   
6. Simmer chicken 10 minutes or until onions are tender and chicken is done. Discard bay leaf. Transfer chicken to serving dish. Garnish with bacon pieces and parsley.
   

Tip: Even cooks who normally use wine with alcohol may want to purchase non-alcoholic wine for cooking. Unlike regular wine, non-alcoholic wine can be frozen solid in ice cube trays. The ¼ cup cubes can be stored in a resealable plastic bag. Pop them into sauces or use them in recipes when you don’t want to open a whole bottle.

Serving Size: 6

Nutrition Analysis: