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Friday, March 02 2012

he frozen pearl onions add flavor to this slow cooker main-dish recipe. Make it a meal by serving with mashed potatoes.


Chicken and Vegetables with Herbs
Recipe from 
Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 3 hrs 50 mins
     ounces  mushrooms, halved
     cup  frozen pearl onions
    1/2  cup  chicken broth
    1/4  cup  dry red wine
     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
       bay leaf
       small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
        Chicken broth (optional)
    1/4  cup  chicken broth
     tablespoons  all-purpose flour
        Hot cooked mashed potatoes (optional)
        Fresh parsley sprigs (optional)

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, andbay 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. Makes 4 servings.
Nutrition information
Calories 304, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 159 mg, Sodium 548 mg, Carbohydrate 9 g, Fiber 1 g, Protein 43 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:42 am   |  Permalink   |  0 Comments  |  Email

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