Chicken and vegetables with herbs

Chicken and vegetables with herbs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    oz mushrooms

  • 1

    cup frozen pearl onions

  • ½

    c chicken broth

  • ¼

    c dry red wine

  • 2

    Tb tomato paste

  • ½

    tsp garlic salt

  • ½

    tsp dried rosemary, crushed

  • ½

    tsp dried thyme, crushed

  • ¼

    tsp pepper

  • 4

    small chicken legs (drumstick-thigh portion; 2-2.5#)

  • ¼

    chicken broth

  • 2

    Tb GF flour

  • Rice for serving

Directions

Combine mushrooms and pearl onions in crock pot. Stir in 1/2 cup broth, wine, tomato paste, garlic salt, rosemary,thyme, pepper, and bay leaf. Add chicken legs to cooker. Cover and cook on low setting for 7-8 hrs or on high setting for 3.5-4 hours Make short-grain rice- making an additional 3 c. for future meal. Remove chicken and vegetables, discard bay leaf and keep warm. For sauce: skim fat from cooking liquid. Measure 2 c of cooking liquid; add broth if necessary to reach 2 c. Transfer to saucepan. In a bowl, stir 1/4 c broth into flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Serve with sauce and rice


Nutrition

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