Recipe: Herbed Chicken and Vegetables (using white wine, crock pot)

HERBED CHICKEN AND VEGETABLES

3 pounds chicken legs, thighs, and/or breasts, skinned
2 tablespoons cooking oil
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 clove garlic, minced
4 medium potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch pieces
1 small onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water

Rinse chicken, pat dry. In a skillet, brown chicken pieces, half at a time, in hot oil.

In a bowl, combine the chicken broth, wine, parsley, salt, rosemary, thyme, pepper, and garlic.

In a crock pot, place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken.

Cover crock pot, cook on LOW setting for 8 to 9 hours or on HIGH setting for 4 to 4 1/2 hours.

Using a slotted spoon, remove chicken and vegetables to a platter. Keep chicken and vegetables warm.

To make the gravy, skim fat from cooking juices. Strain juices into saucepan. Combine cornstarch and 2 tablespoons cold water; stir into juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Pass the gravy with chicken and vegetables.

Makes 6 servings
From: Kelly~WA