| 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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”