• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Herbed Chicken and Vegetables

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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


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

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