Herbed Chicken with Potatoes

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 7 hrs to 8 hrs plus 10

Herbed Chicken with Potatoes

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Directions

  1. In a 3 1/2 -or 4-quart crockery 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.
  3. Transfer chicken to a serving platter. Cover chicken and keep warm. For sauce, transfer vegetables and cooking liquid to a medium saucepan. In a small bowl combine the 1/4 cup broth and the flour; stir into mixture in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Remove and discard bay leaf. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and sprinkle with parsley.
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Nutrition Facts (Herbed Chicken with Potatoes)

  • Per serving:
  • 405 kcal ,
  • 15 g fat
  • (4 g sat. fat ,
  • 109 mg chol. ,
  • 687 mg sodium ,
  • 29 g carb. ,
  • 4 g fiber ,
  • 37 g pro.

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