- 20 mins
Ingredients
- 8 oz. mushrooms, halfed
- 1 cup frozen pearl onions
- 1/2 c. chicken broth
- 1/4 c. dry red wine
- 2 Tbsp. tomato paste
- 1/2 tsp. garlic salt
- 1/2 tsp. dried rosemary, crushed
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. ground black pepper
- 1 bay leaf
- 4 small chicken les, (drumstick-thigh portion, skinned) 2-2/12 lbs. total
- chicken broth (optional)
- 1/4 c. chicken broth
- 2 Tbsp. flour
Preparation
Step 1
In a 6 qt. slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 c. broth, wine, tomato paste, arlic salt rosemary, thyme, pepper and bay leaf. Add chicken legs to cooker.
Cove and cook on low-heat setting for 7-8 hrs. or on high for 3 1/2-4 hrs.
Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Keep chicken warm.
For sauce: skim fat from cooking liquid. Measure 2 cups of the liquid, adding additional broth if needed, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bow., stir the 1/4 cup broth into the flour ( I use a shaker). Stir into the liquid in the saucepan. Cook and sir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some of the sauce over chicken Pass remaining sauce. Serve with mashed potatoes.