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Ingredients
| white mushrooms: 8 oz |
| frozen whole onions: 1 oz |
| chicken broth: 1/2 cup |
| red wine: 1/4 cup |
| canned tomato paste: 2 Tbl |
| garlic salt: 1/2 tsp |
| dried rosemary: 1/2 tsp |
| dried thyme (ground): 1/2 tsp |
| black pepper: 1/4 tsp |
| bay leaf: 1 |
| chicken legs: 4 legs |
| all-purpose flour (unsifted): 2 Tbl |
Chicken and Vegetables with Herbs
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
240 min -
Servings
4 serving(s)
Tags
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.