| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chicken drumsticks, (6) skinned |
| 3 | lb | Skinless chicken thighs, (6 thighs) |
| 1/3 | c | Dry white wine |
| 1/4 | c | Instant chopped onion |
| 2 | ts | Chicken-flavored bouillon granules |
| 1/2 | ts | Dried Italian seasoning |
| 1/2 | ts | Salt-free lemon-herb seasoning |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Dried tarragon |
| 1/4 | ts | Crushed red pepper |
| 14 1/2 | oz | No-salt-added stewed tomatoes, undrained and chopped |
| 6 | c | Hot cooked rice |
INSTRUCTIONS
Trim fat from the chicken. Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low, and cook for 3-1/2 hours. Yield: 6 servings (serving size: 1 chicken drumstick, 1 chicken thigh, about 1/2 cup sauce, and 1 cup rice). Per serving: 632 Calories; 14g Fat (21% calories from fat); 56g Protein; 63g Carbohydrate; 211mg Cholesterol; 815mg Sodium Serving Ideas : Serve the chicken and tomato sauce over rice. NOTES : Crock-Pots are wonderful because you can just combine everything in one pot and let it cook. In fact, I created this recipe by simply throwing all the ingredients together, and everyone liked it so much I served it again and again. -- Pat Frieler, Columbia, South Carolina. Recipe by: Cooking Light, June 1995, page 111 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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