Tasty Herbed Chicken and Vegetables Recipe
Ingredients
- 3 pounds chicken legs, thighs, and/or breasts, skinned
- 2 tablespoons cooking oil
- 1 cup chicken broth
- ½ cup dry white wine
- 1 tablespoon snipped parsley
- ½ teaspoon salt
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon dried thyme, crushed
- ¼ teaspoon pepper
- 1 clove garlic, minced
- 4 medium potatoes, quartered
- 4 medium carrots, cut into ½" pieces
- 2 stalks celery, cut into 1" pieces
- 1 small onion, sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Directions
- inset 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 crockery cooker, place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables.
- Pour broth mixture over chicken. Cover, cook on Low setting for 8 to 9 hours or on High setting for to 4½ hours.
- Using a slotted spoon, remove chicken and vegetables to a platter. Keep chicken and vegetables warm.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 5 servings | |
| Calories 580 | |
| Calories from Fat 268 | 46% |
| Total Fat 29.86g | 37% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.36g | |
| Cholesterol 165mg | 55% |
| Sodium 516mg | 22% |
| Potassium 1197mg | 34% |
| Total Carbs 32.27g | 9% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.05g | 3% |
| Protein 39.86g | 64% |
