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Chicken and Vegetables with Herbs
- Makes: 4 servings
- Prep 20 mins
- Cook 7 hrs to 8 hrs (low) or 3-1/2 to 4 hours (high)
The frozen pearl onions add flavor to this slow cooker main-dish recipe. Make it a meal by serving with mashed potatoes.
Ingredients
-
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)
Directions
- 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.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
- Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.
- 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 Facts
(Chicken and Vegetables with Herbs)
Servings Per Recipe 4, fiber (g) 1, cal. (kcal) 304, pro. (g) 43, carb. (g) 9, sodium (mg) 548, chol. (mg) 159, Fat, total (g) 9, sat. fat (g) 2