Herbed chicken and vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken legs thighs or drumsticks; skinned |
| 2 | tablespoons | Cooking oil |
| 1 | cup | Chicken broth |
| ½ | cup | Dry white wine |
| 1 | tablespoon | Snipped fresh parsley |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried rosemary; crushed |
| ½ | teaspoon | Dried thyme; crushed |
| ¼ | teaspoon | Pepper |
| 1 | Clove garlic; minced | |
| 4 | mediums | Potatoes; quartered |
| 4 | mediums | Carrots; cut in 1/2\" pieces |
| 2 | Stalks celery; cut in 1\" pieces | |
| 1 | small | Onion; sliced |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Cold water |
Directions
Rinse chicken; pat dry. In a skillet brown chicken pieces, half at a time, in hot oil. In a bowl combine the chicken broth, wine, parsley, salt, rosemary, thyme, pepper, and garlic. In a 3½-, 4-, or 5-quart crockery cooker place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 ½ hours.
Using a slotted spoon, remove chicken and vegetables to a platter. Keep chicken and vegetables warm. For gravy, skim fat from cooking juices.
Strain juices into saucepan. Combine cornstarch and cold water; stir into juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pass the gravy with chicken and vegetables. Makes 6 servings. busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@...> on Oct 26, 1997.
Posted to recipelu-digest Volume 01 Number 430 by "Diane Geary." <diane@...> on Jan 1, 1998