Recipes and Cooking Chicken and Vegetables with Herbs 4.1 (21) Add your rating & review The frozen pearl onions add flavor to this slow cooker main-dish recipe. Make it a meal by serving with mashed potatoes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 7 hrs Total Time: 7 hrs 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 ounce mushrooms, halved 1 cup frozen pearl onions ½ cup chicken broth ¼ cup dry red wine 2 tablespoon tomato paste ½ teaspoon garlic salt ½ teaspoon dried rosemary, crushed ½ teaspoon dried thyme, crushed ¼ 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) ¼ cup chicken broth 2 tablespoon all-purpose flour Hot cooked mashed potatoes (optional) Fresh parsley sprigs (optional) Directions 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. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm. For sauce: 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. Rate it Print Nutrition Facts (per serving) 304 Calories 9g Fat 9g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 304 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 159mg 53% Sodium 548mg 24% Total Carbohydrate 9g 3% Protein 43g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.