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

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