• Step 1

  Day before: Season chicken lightly with salt and pepper. Add chicken, thyme, bay leaves, and wine to large bowl. Cover; refrigerate overnight to marinate.

• Step 2

  Day of meal: Add salt pork and olive oil to braising pan on MED. Cook, stirring, 2-3 min until lightly browned. Transfer to slow cooker; reserve oil in pan (should be about 1 Tbsp oil -- if necessary add more olive oil to equal that amount).

• Step 3

  Transfer chicken to work surface; reserve wine marinade. Pat chicken dry with paper towel. Dust with 1 Tbsp flour; pat off excess. Sear in pan 3-5 min each side. Transfer to slow-cooker.

• Step 4

  Add mirepoix, mushrooms, garlic, and pearl onions to braising pan. Cook, stirring, 10-15 min, until moisture is released.

• Step 5

  Stir in tomato paste; cook 2 min, stirring. Add gravy to large bowl; slowly whisk in remaining 2 Tbsp flour until no clumps remain.

• Step 6

  Add gravy mixture and reserved wine marinade to pan; bring to simmer on MED-HIGH. Add to slow-cooker. Cover; cook 4 hours on HIGH or 6-8 hours on LOW. Discard bay leaves and thyme. Serve garnished with parsley.

Freeze leftover pork rind to flavor cooked greens.

Note: When servings & ingredients are modified, nutrition & directions may vary.