date:Jun 26, 2014
for 5 mins, until browned all over. Remove from pan.
2. Reheat pan on high. Cook bacon and shallots for 5 mins, stirring, until browned. Place chicken and bacon mix in a slow cooker. Scatter around carrots and leeks. Tie thyme, parsley and bay leaf together. Add to chicken with peppercorns, wine and 1 cups of water. Cook, covered, on high for 4 hours.
3. Remove chicken, vegetables and bacon from cooker. Cut chicken into 8 pieces. Serve with vegetables and aioli.