Slow-Cooker Braised Chicken with Bacon, Brussels Sprouts, and Root Vegetables

finecooking.com

Lisa Barron

6 whole bone-in, skinless chicken legs (scant 4-1⁄2 lb.)

1⁄2 cup plus 1 Tbs. all-purpose flour

1 to 1⁄4 tsp. kosher salt, divided

14 grinds black pepper, divided

1⁄4 tsp. ground nutmeg

12 oz. center-cut, uncured smokehouse bacon, cut into 1⁄2-inch pieces (about 2 cups)

4-1⁄2 cups 1⁄2-inch diced peeled celeriac (about 1)

1 to 3⁄4 cups 1⁄2-inch slices peeled carrots (about 6 small)

1 yellow onion, halved and cut into 1⁄2-inch-thick slices

6 cloves garlic

2 Tbs. tomato paste

3⁄4 cup brandy

1 cup low-sodium chicken stock

1 tsp. honey

1-½ lb. Brussels sprouts, halved and cores cut out (about 4-½ cups)

1 Tbs. unsalted butter

1-¼ lb. cremini mushrooms, de-stemmed and quartered

Directions at finecooking.com

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