Recipe

Chicken And Vegetables With Herbs Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 7 months ago These slow-simmered chicken legs are comfort food at its finest. Simmered in wine and seasoned with thyme and rosemary, they're the perfect partner for fluffy mashed potatoes. Prep:20m Cook:240m Servings:4	Watson2167
	mushroom chicken wine tomatoe rosemary thyme

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Ingredients

8 ounces mushrooms, halved

1 cup frozen pearl onions

1/2 cup chicken broth

1/4 cup dry red wine

2 tablespoons tomato paste

1/2 teaspoon garlic salt

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

1 bay leaf

4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)

Chicken broth (optional)

1/4 cup chicken broth

2 tablespoons all-purpose flour

Hot cooked mashed potatoes (optional)

Fresh parsley sprigs (optional)

Directions

In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

Best serve with side of Jasmine rice.

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