Chicken in Wine Sauce
Chicken and hearty vegetables are simmered in a delicate wine-flavor sauce. Choose dark meat chicken--legs, thighs, or drumsticks--for this dish
- 6
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)
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.