Recipe - Herbed Chicken And Vegetables

3 pound Chicken legs thighs or
drumsticks; skinned
2 tablespoon Cooking oil
1 cup Chicken broth
One half cup Dry white wine
1 tablespoon Snipped fresh parsley
1 teaspoon Salt
One half teaspoon Dried rosemary; crushed
One half teaspoon Dried thyme; crushed
One fourth teaspoon 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 small Onion; cut or sliced up
2 tablespoon Cornstarch
2 tablespoon 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 5quart crockery
cooker place potatoes, carrots, celery, and onion. Place chicken pieces
atop vegetables. Pour broth mixture over chicken. Cover; cook on lowheat
setting for 8 to 9 hours or on highheat setting for 4 to 4 One half 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

Posted to RecipeLu by James and Susan Kirkland kirkland@gj.net on Oct 26,
1997.
Posted to recipeludigest Volume 01 Number 430 by "Diane Geary."
diane@keyway.net on Jan 1, 1998