Chicken and Vegetables with Herbs
The frozen pearl onions add flavor to this slow cooker main-dish recipe. Make it a meal by serving with mashed potatoes.
Prep Time:
20 mins
Total Time:
3 hrs 50 mins
Servings:
Makes 4 servings.
Ingredients
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8 ounces mushrooms, halved
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1 cup frozen pearl onions
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1/2 cup chicken broth
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1/4 cup dry red wine
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2 tablespoons tomato paste
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1/2 teaspoon garlic salt
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1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon dried thyme, crushed
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1/4 teaspoon ground black pepper
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1 bay leaf
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4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
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Chicken broth (optional)
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1/4 cup chicken broth
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2 tablespoons all-purpose flour
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Hot cooked mashed potatoes (optional)
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Fresh parsley sprigs (optional)
Directions
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.
Nutrition information
Calories 304, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 159 mg, Sodium 548 mg, Carbohydrate 9 g, Fiber 1 g, Protein 43 g.
Percent Daily Values are based on a 2,000 calorie diet
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