Chicken in Red Wine

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 7 hrs to 8 hrs Low or High 3-1/2 to 4 hours
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Chicken in Red Wine
Ingredients
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)
Directions
  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.
Nutrition Facts (Chicken in Red Wine)
    Per serving:
  • 231 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 103 mg chol.,
  • 429 mg sodium,
  • 11 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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