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Chicken and Vegetables with Herbs

Makes: 4 servings
Prep 20 mins Cook 7 hrs to 8 hrs  (low) or 3-1/2 to 4 hours (high)
Chicken and Vegetables with Herbs
  • 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)

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.

For sauce::

4. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 304,
  • Fat, total (g) 9,
  • chol. (mg) 159,
  • sat. fat (g) 2,
  • carb. (g) 9,
  • fiber (g) 1,
  • pro. (g) 43,
  • sodium (mg) 548,
  • Percent Daily Values are based on a 2,000 calorie diet

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