Written by mayur | 13 November 2009
Posted in recipes

Chicken and hearty vegetables are simmered in a delicate wine-flavored sauce for this recipe. And it's made in the slow cooker for ease.

Servings: 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings

Ingredients
4 medium red-skin potatoes, quartered
4 medium carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1-inch pieces
1 small onion, sliced
3 pounds chicken thighs or drumsticks, skinned
1 Tbsp. snipped fresh parsley
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1 clove garlic, minced
1 cup chicken broth
1/2 cup dry white wine
3 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
Snipped fresh thyme (optional)

Directions
1. In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.

2. Cover and 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, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

3. For gravy, skim fat from cooking juices; strain juices. In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables. Makes 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings.

Nutrition Facts
Calories 328, Total Fat 11 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 124 mg, Sodium 544 mg, Carbohydrate 24 g, Total Sugar 3 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 33%, Calcium 5%, Iron 14%. Exchanges: Vegetable .5, Starch 1.5,
Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet

Source : recipe.com

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