| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Zucchini, Poultry | 1 | Servings | |
INGREDIENTS
| 3 | lb | Chicken legs thighs or drumsticks; skinned |
| 2 | tb | Cooking oil |
| 1 | c | Chicken broth |
| 1/2 | c | Dry white wine |
| 1 | tb | Snipped fresh parsley |
| 1 | ts | Salt |
| 1/2 | ts | Dried rosemary; crushed |
| 1/2 | ts | Dried thyme; crushed |
| 1/4 | ts | Pepper |
| 1 | Clove garlic; minced | |
| 4 | md | Potatoes; quartered |
| 4 | md | Carrots; cut in 1/2" pieces |
| 2 | Stalks celery; cut in 1" pieces | |
| 1 | sm | Onion; sliced |
| 2 | tb | Cornstarch |
| 2 | tb | Cold water |
INSTRUCTIONS
Rinse chicken; pat dry. In a skillet brown chicken pieces, half at a time, in hot oil. In a bowl combine the chicken broth, wine, parsley, salt, rosemary, thyme, pepper, and garlic. In a 3 1/2-, 4-, or 5-quart crockery cooker place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken. Cover; 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, remove chicken and vegetables to a platter. Keep chicken and vegetables warm. For gravy, skim fat from cooking juices. Strain juices into saucepan. Combine cornstarch and cold water; stir into juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pass the gravy with chicken and vegetables. Makes 6 servings. busted by sooz Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997. Posted to recipelu-digest Volume 01 Number 430 by "Diane Geary." <diane@keyway.net> on Jan 1, 1998
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