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| Herbed Chicken And Vegetables Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 1
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Ingredients
3 lb chicken legs thighs or drumsticks; skinned
2 tablespoon cooking oil
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon snipped fresh parsley
1 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 in 1/2 pieces
2 stalks celery; cut in 1 pieces
1 small onion; sliced
2 tablespoon cornstarch
2 tablespoon cold water
Cooking Directions:
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 3 1/2-, 4-, or 5-quart crockery cooker place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat 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 chicken and vegetables. Makes 6 servings. busted by sooz
poultry
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