Sunday, March 7, 2010

(45) Chicken and Vegetables with Herbs

I just got a new shelf for my cookbooks (pictures coming shortly...) and this allowed me to actually organize my collection vs having it look like Barnes & Noble threw up in my family room. One of the things I found was this slow cooker magazine/cookbook! Yes! I'm feeling like slow cooking this week as things are gonna be a little crazy! So tonight was chicken. Chicken legs (thigh + drumstick) are on sale at Publix this week for CHEAP, so that was a double bonus on this meal!!

This recipe was a cinch to prepare. The picture in the magazine shows these beautifully intact chicken legs, but that was NOT the case here! The chicken completely fell apart so I ended up spooning it out in a pile and shredding/chunking the chicken and removing all of the bones. The baby was going to eat this, too (she loved it!), so I figured the boneless method was safest all around.

The flavor on this dish is very 'comfort-y'. It's not a strong, WOW flavor, but it was quite good! My only comment is that I think it needed a pinch of salt at the end, so use your tastebuds and add some if you think it needs it. I served over mashed potatoes (egg noodles would be good too!) for a totally comforting Sunday dinner.

Chicken and Vegetables with Herbs

Yield: 4 servings
Source: Better Homes & Gardens Slow Cooker Meals

While fresh pearl onions need to be blanched and peeled, you can skip those steps with the frozen ones.

8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 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
1 bay leaf (you gotta know I skipped this....)
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)

1. 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, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. 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.

Nutrition Facts
Calories 304, Total Fat (g) 9, Saturated Fat (g) 2, Cholesterol (mg) 159, Sodium (mg) 548, Carbohydrate (g) 9, Fiber (g) 1, Protein (g) 43

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