Chicken Stew with Wine

Ingredients:
1 tablespoon olive oil
2 pounds skinless chicken thighs
Six strips bacon -- chopped
Two medium onions -- quartered
Two whole garlic cloves -- minced
1-1/2 cups chicken stock
1/2 cup dry white wine
One bay leaf
2 teaspoons Italian seasoning
1/4 teaspoon salt
1 tablespoon ThickenThin not/Starch (Or Arrowroot)
3 cups sliced mushrooms
Two green onions (scallions) -- sliced
1/4 cup heavy or whipping cream

Directions:
In a large, non-stick skillet, heat the olive oil over medium-high heat. Brown the chicken thighs and bacon in until the chicken is browned on all sides and the bacon is cooked. Transfer the meat to an 18 to 24-cup slow-cooker or crockpot.

Combine all the remaining ingredients except the not/Starch and in a large bowl and stir to combine them. Pour them over the meat. Cover and cook on low for eight to ten hours, or until the meat and vegetables are tender.

Remove a small amount of the broth from the crock pot. Whisk the not/Starch into a small amount of the broth. Combine the not/Starch - chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens

Recipe serves four to six.

Nutritional information per serving (1/4 recipe):
Calories: 239
Total Fat: 13g (51.3% calories from fat)
Saturated Fat: 2g
Cholesterol: 91mg
Sodium: 809mg
Carbohydrates: 6g
Protein: 21g
Fiber: 1g
Exchanges:  2-1/2 Lean Meat, 1 Vegetable, 1-1/2 Fat