i looked at a bunch of recipes before making this, to get an idea of how long to cook for and how much liquid to add (i am still new to the crock pot thing), but didn't actually look at any of them while cooking!
also the measurements below are somewhat fuzzy, the tomato paste was dolloped and the herbs were pinched rather than being actually measured. and i used 3 slices of bacon because that is what we happened to have!
3 tbs butter, divided
5 small carrots, diced very fine
2 med/large stalks celery
1 tbs tomato paste
1/2 tsp oregano
1 1/2 tsp thyme
8 oz shallots, peeled and halved
8 oz button mushrooms, quartered
3 slices bacon, diced
3 chicken legs, skinned
flour to coat
salt & pepper
1 1/4 cup red wine (sardinian cannonau)
melt 1 tbs butter in a skillet over medium flame, saute carrots and celery until soft. transfer to slow cooker, stir in tomato paste, oregano and thyme, add bay leaf.
add remaining butter to skillet, saute shallots until soft and starting to brown. add mushrooms, stir and cook covered for a few minutes or until soft. transfer to slow cooker.
add bacon to skillet, cook until starting to get crisp. transfer bacon to slow cooker, leaving fat in the skillet.
coat chicken in flour, season with salt and pepper. brown on all sides in bacon fat. transfer chicken to slow cooker.
pour wine over all. cook on low for 8 hours.