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Title: Herbed Chicken and Vegetables Categories: Zucchini, Poultry Yield: 1 Servings 3 lb Chicken legs thighs or -drumsticks; skinned 2 tb Cooking oil 1 c Chicken broth 1/2 c Dry white wine 1 tb Snipped fresh parsley 1 ts Salt 1/2 ts Dried rosemary; crushed 1/2 ts Dried thyme; crushed 1/4 ts Pepper 1 Clove garlic; minced 4 md Potatoes; quartered 4 md Carrots; cut in 1/2" pieces 2 Stalks celery; cut in 1" -pieces 1 sm Onion; sliced 2 tb Cornstarch 2 tb Cold water 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 3 1/2-, 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 1/2 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 1997. Posted to recipelu-digest Volume 01 Number 430 by "Diane Geary." |