Herbed Chicken and Vegetables
3 pounds chicken legs, thighs, and/or breasts, skinned
2 tablespoons cooking oil
1 cup chicken broth
1/2 cup dry white wine
1 tablespoon snipped parsley
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 clove garlic, minced
4 medium potatoes, quartered
4 medium carrots, cut into 1/2" pieces
2 stalks celery, cut into 1" pieces
1 small onion, sliced
2 tablespoons cornstarch
2 tablespoons 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 crockery cooker, place potatoes, carrots, celery, and onion.
Place chicken pieces atop vegetables. Pour broth mixture over
Cover, cook on Low setting for 8 to 9 hours or on High setting for
4 to 4 1/2 hours.
Using a slotted spoon, remove chicken and vegetables to a platter.
Keep chicken and vegetables warm.