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    Chicken and Vegetables with Herbs


    Source of Recipe


    internet
    8 ounces mushrooms, halved
    1 cup frozen pearl onions
    1/2 cup chicken broth
    1/4 cup dry red wine
    2 tablespoons tomato paste
    1/2 teaspoon garlic salt
    1/2 teaspoon dried rosemary, crushed
    1/2 teaspoon dried thyme, crushed
    1/4 teaspoon ground black pepper
    1 bay leaf
    4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
    Chicken broth (optional)
    1/4 cup chicken broth
    2 tablespoons all-purpose flour
    Hot cooked mashed potatoes (optional)
    Fresh parsley sprigs (optional)

    1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

    2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

    3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

    4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.

 

 

 


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