1/2cupdry white wine, I prefer a Pinot Grigio or Chardonnay
8sprigs of fresh thyme
1fresh bay leaf
chopped fresh parsley, for topping
Evenly distribute the salt on the chicken. Make sure to cover both sides. Set aside.
Turn the slow cooker on to the warm setting.
Add the oil and butter to a large skillet and bring to medium-high heat. In two batches, brown the chicken, about 2 1/2 to 3 minutes per side, for a total of five minutes. Place the chicken into the slow cooker and cover.
Reduce heat to medium and add the shallots. Cook for 1 minute. Add the wines, vinegar and herbs to the skillet. Scrap up the brown bits on the bottom of the skillet (Yay! You’ve deglazed a pan!).
Once boiling, add the chicken stock, Dijon, ground mustard and sugar. Stir well and bring to a boil. Pour the liquid into the slow cooker. Rearrange the chicken as needed to have all the pieces slightly covered. Turn the slow cooker to high, cover and cook on high for 2 1/2 to 3 hours.
Remove the chicken, place on a platter and cover. Add the flour to the slow cooker and stir. Continue to cook for 15-30 minutes.
Serve the chicken shredded or whole, covered with the Marsala mustard sauce and chopped fresh parsley. Mashed potatoes, crusty bread and rice are wonderful to top with the chicken and wine sauce.
The chicken can also be cooked on low for 6 hours in the slow cooker. Ask your butcher to break the chicken down into 8 pieces.