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Thursday, January 20 2011
4 mediumred-skin potatoes, quartered
4 mediumcarrots, cut into 1/2-inch pieces
2 stalkscelery, cut into 1-inch pieces
1 smallonion, sliced
3 poundschicken thighs or drumsticks, skinned
1 Tbsp.snipped fresh parsley
1/2 tsp.salt
1/2 tsp.dried rosemary, crushed
1/2 tsp.dried thyme, crushed
1/4 pepper
1 clovegarlic, minced
1 cupchicken broth
1/2 cupdry white wine
3 Tbsp.butter or margarine
3 Tbsp.all-purpose flour
  Snipped fresh thyme (optional)

1. In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

3. For gravy, skim fat from cooking juices; strain juices. In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables. Makes 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings.

Posted by: Send a Meal AT 10:44 am   |  Permalink   |  0 Comments  |  Email

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