Coq au Vin (Blanc)

3 lb chicken, still on bone, with skin
2 tbsp rosemary

4 strips bacon, diced
OR
1 oz lardoons

1/2 cup chopped fresh dill
1 cup chopped fresh Italian parseley
1 cup frenched cremini mushroom
3 diced Roma tomatoes
1 cup baby carrots
1 minced large white onion
3 chopped large scallions
3 tbsp balsamic vinaigre
1 tbsp white vinaigre
3 tbsp garlic paste
1 cup boiling water
8 tsp chicken broth concentrate
750ml dry white wine

1. Combine pork, dill, parseley, mushrooms, tomatoes, carrots, onion and scallions in airtight container with vinaigre. Allow to marinate overnight in refrigerator.
2. Rub chicken with rosemary and place in bottom of slow cooker.
3. Add garlic paste, ensuring even distribution.
4. Add marinade to slow cooker.
5. Add wine.
6. Add broth concentrate, mix to ensure concentrate dissolves in wine. Begin slow-cooker at low heat.
7. After 15 minutes, lift lid and add water. Stir and cover.
8. Continue cooking at low heat for 6 hours. The meat should fall off the bone.
9. In the last hour of cooking, turn heat to high.

Serves 8.