Chicken and vegetables with herbs

By Kitchenslave

Ingredients

• 8 oz mushrooms
• 1 cup frozen pearl onions
• 1/2 c chicken broth
• 1/4 c dry red wine
• 2 Tb tomato paste
• 1/2 tsp garlic salt
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme, crushed
• 1/4 tsp pepper
• 4 small chicken legs (drumstick-thigh portion; 2-2.5#)
• 1/4 chicken broth
• 2 Tb GF flour
• Rice for serving

Preparation

Step 1

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