chicken and vegetables with herbs
by Londa Somers
serves: 4
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serve with hot mashed potatoes |
Ingredients: |
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8 ounces |
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sliced mushroom |
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1 cup |
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frozen pearl onions |
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3/4 cup |
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chicken broth |
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1/4 cup |
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dry red wine |
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2 Tblsp. |
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tomato paste |
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1/2 tsp. |
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garlic salt |
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1/2 tsp. |
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dried rosemary |
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1/2 tsp. |
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dried thyme |
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1/4 tsp. |
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black pepper |
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1 |
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bay leaf |
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4 |
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chicken legs |
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2 Tbsp. |
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flour |
Directions: |
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Combine all ingredients except flour and 1/4 cup chicken broth in slow cooker. Cook on low for 7 to 8 hours. Discard bay leaf. Measure two cups of cooking liquid into saucepan. Combine remaining broth with flour, stir into cooking liquid. Bring to a boil. Simmer until thickened.
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