Chicken Balsamico With Yukon Gold Potatoes - cooking recipe

Ingredients

6 medium yukon gold potatoes, quartered
8 slices bacon, cut into 1/2-inch pieces
8 chicken thighs, skin removed
salt
fresh ground black pepper
2 tablespoons finely chopped fresh rosemary
8 garlic cloves, quartered
1 cup balsamic vinegar
1/2 cup chicken broth
salt
fresh ground black pepper

Preparation

Put the potatoes in the insert of a 5- to 7-quart slow cooker.
Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
Brown the chicken on all sides, 12-15 minutes.
Add the rosemary and garlic and saute for 1-2 minutes.
Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
Season with salt and pepper.
Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.