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- 8 ounces mushrooms, halved
- 16 pearl onions (1-1/3 cups), peeled
- 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 black pepper
- 1 bay leaf
- 4 small chicken legs (drumstick-thigh portion) (about 2 pounds total), skinned
- 1/4 cup chicken broth
- 2 tablespoons all-purpose flour
- Snipped fresh parsley (optional)
1. In a 3-1/2- or 4-quart slow cooker place mushrooms and onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken.
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. Transfer chicken to a serving platter; keep warm.
3. For sauce, transfer vegetables and cooking liquid to a medium saucepan. Combine the 1/4 cup broth and the flour; stir into mixture in saucepan. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Discard bay leaf. Spoon some of the sauce over chicken; pass remaining sauce. If desired, sprinkle with parsley. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 231,
- Fat, total (g) 6,
- chol. (mg) 103,
- sat. fat (g) 1,
- carb. (g) 11,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 30,
- vit. A (IU) 97,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 429,
- Potassium (mg) 602,
- calcium (mg) 30,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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