Chicken in Wine Sauce

By SapphireBlu957

Chicken and hearty vegetables are simmered in a delicate wine-flavor sauce. Choose dark meat chicken--legs, thighs, or drumsticks--for this dish

Ingredients

• 4 medium red-skin potatoes, quartered
• 4 medium carrots, cut into 1/2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 small onion, sliced
• 3 pounds chicken thighs or drumsticks, skinned
• 1 Tbsp. snipped fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. dried rosemary, crushed
• 1/2 tsp. dried thyme, crushed
• 1/4 tsp. black pepper
• 1 clove garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 3 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• Snipped fresh thyme (optional)

Details

Servings 6

Preparation

Step 1

1. In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.

2. Cover and 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, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

3. For gravy, skim fat from cooking juices; strain juices. In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables. Makes 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings.