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.

Chicken and Vegetables with Herbs Enlarge Image
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38 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
20 mins
Cook:
7 hrs to 8 hrs (low) or 3-1/2 to 4 hours (high)
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Chicken and Vegetables with Herbs

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

  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:
  5. 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)
    Per serving:
  • 304 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 159 mg chol.,
  • 548 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 43 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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