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chicken and vegetables with herbs
by Londa Somers
serves: 4 		No ratings
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  serve with hot mashed potatoes
Ingredients:
  8 ounces   sliced mushroom
  1 cup   frozen pearl onions
  3/4 cup   chicken broth
  1/4 cup   dry red wine
  2 Tblsp.   tomato paste
  1/2 tsp.   garlic salt
  1/2 tsp.   dried rosemary
  1/2 tsp.   dried thyme
  1/4 tsp.   black pepper
  1   bay leaf
  4   chicken legs
  2 Tbsp.   flour
Directions:
  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.
Categories:
 
  • Crock Pot Cooking
  • Main Dishes
  • Poultry


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