Chicken and Vege Crockpot |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Good Served with Mashed Potatoes Ingredients:
8 ounces mushrooms, halved |
1 cup pearl onions, frozen |
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 |
1/2 tsp bay leaf (1 whole bay leaf) |
4 chicken legs, skinned |
4 chicken thighs, skinned |
1/4 cup chicken broth |
2 tablespoons all-purpose flour |
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.
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