| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Zucchini |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken legs thighs or |
|
|
drumsticks skinned |
| 2 |
T |
Cooking oil |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
| 1 |
T |
Snipped fresh parsley |
| 1 |
t |
Salt |
| 1/2 |
t |
Dried rosemary, crushed |
| 1/2 |
t |
Dried thyme, crushed |
| 1/4 |
t |
Pepper |
| 1 |
|
Clove garlic, minced |
| 4 |
|
Potatoes, quartered |
| 4 |
|
Carrots, cut in 1/2" pieces |
| 2 |
|
Stalks celery, cut in 1" |
|
|
pieces |
| 1 |
|
Onion, sliced |
| 2 |
T |
Cornstarch |
| 2 |
T |
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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