Slow Cooker Juniper Chicken

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Snowy, snowy days call for hot and hearty meals.  A day like today last Sunday necessitates making the most out of what is already in the pantry, because there would be no "quick" drive to the grocery store for any last minute items.  Thankfully, we had all of these items on hand.  Including the juniper berries.

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

serves 4

The Ingredients:
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

The Process:
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.