Herbed Chicken and Vegetables
Serving Size : 6
3 pounds chicken legs, thighs and/or breasts, skinned
2 tablespoons cooking oil
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon snipped parsley
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 clove garlic, minced
4 medium potatoes, quartered
4 medium carrots, cut into 1/2" pieces
2 stalks celery, cut into 1" pieces
1 small onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
Rinse chicken; pat dry. In a skillet, brown chicken pieces, half at a time,
in hot oil. In a bowl, combine the chicken broth, wine, parsley, salt,
rosemary, thyme,pepper, and garlic. In a crockery cooker, place potatoes,
carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth
mixture over chicken. Cover; cook on Low setting for 8 to 9 hours or on High
setting for 4 to 4 1/2 hours. Using a slotted spoon, remove chicken and vegetables
to a platter. Keep chicken and vegetables warm. For gravy: Skim fat from cooking
juices. Strain juices into saucepan. Combine cornstarch and cold water; stir into
juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2
minutes more. Pass the gravy with the chicken and vegetables.
Jenn B aka Mom2Sam and Tiny
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