Chicken and Vegetables with Herbs

(Courtesy of Better Homes and Gardens)

 

Ingredients:
8 oz. mushrooms, halved
1 c. frozen pearl onions
1/2 c. chicken broth
1/4 c. dry red wine
2 Tbsp. tomato paste 
1/2 tsp. garlic salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion; skinned) (2 1/2 lb. total)
Chicken broth (optional)
1/4 c. chicken broth
2 Tbsp. all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)


Directions:
In a 5 1/2 or 6 qt. slow cooker, combine mushrooms and pearl onions.  Stir in the 1/2 c. broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper and bay leaf.  Add chicken legs to the cooker.


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


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


For sauce: skim fat from cooking liquid.  Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 c. total liquid.  Transfer liquid to a medium saucepan.  In a small bowl, stir the 1/4 c. broth; stir into liquid in saucepan.  Cook and stir until thickened and bubbly; cook and stir for 1 minute more.  Spoon some sauce over chicken.  Pass remaining sauce.  If desired, serve with mashed potatoes and garnish with parsley.

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