4 slices bacon, cut into pieces
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 3 1/2 lb. cut-up frying chicken, skin removed
1 1/2 cups fresh baby carrots
1 cup frozen small whole onions, thawed
1 (4.5-oz.) jar whole Mushrooms, drained
1 garlic clove, minced
3/4 cup Merlot
1/2 cup Chicken Broth (from 32-oz. carton)
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 cup water
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed.
Remove and discard all but 2 tablespoons bacon drippings from skillet. In shallow dish or pie pan, combine 1/4 cup flour, salt and pepper; mix well. Coat chicken pieces generously with flour mixture. Add chicken to skillet; cook 7 to 10 minutes or until deep golden brown on all sides. Place chicken in 3 1/2 to 4-quart slow cooker.
In same skillet, combine carrots, onions, mushrooms and garlic. Cook and stir over medium heat for 5 minutes or until lightly browned. Add to chicken in slow cooker.
Add wine, broth, dried parsley, thyme and marjoram to same skillet; cook and stir until hot, scraping up bits from bottom of skillet. Pour over chicken and vegetables in slow cooker.
Cover; cook on low setting for 7 to 9 hours or until chicken is fork-tender, its juices run clear and vegetables are tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to keep warm.
In small bowl, combine water and 2 tablespoons flour; blend well. Add to slow cooker. Increase setting to high; cook until thickened.
Sprinkle chicken with reserved bacon and chopped parsley. Serve with wine sauce.