This recipe was part of “15 Best Chicken Recipes” on MSN.com home page a few weeks ago. Ross’ Dad was kind enough to forward the recipe to us, and last night we finally got around to testing it out. The verdict… it was great! Like most crock pot meals, it was nice and tender. Unlike some others, it was very flavorful. I loved that you took the sauce that the meal cooked in, transferred it to the stove and thickened it to make a gravy. Sometimes meals in the crock pot get too dried out, or there isn’t enough sauce to go around. This makes more than enough for all of the meat, and a side of rice or mashed potatoes as well. Best of all it was extremely easy, it took me just 5 minutes to throw it all together in the morning and another 5 to thicken up the sauce last night. We’ll have this again for sure!
Chicken and Vegetables with Herbs
Prep: 20 minutes
Cook: 7 to 8 hours (low) or 3 1/2 to 4 hours (high)
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.
4. 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.