Monday, December 14, 2009

Day 1 - Chicken & Vegetables with herbs

My husband gave this recipe 4 out of 5 stars. I gave it 3. It needed a little umph in my opinion. The idea behind this blog this is to try the recipes as is, the only thing that I changed was that I used chicken legs, just the drumstick portion because that was all I could find at the store.

The recipe was easy to put together. It smelled amazing all day. The chicken practically fell off the bone, and it was very juicy. If I did this recipe again, I'd probably add more herbs and seasonings.

I served this with rice and peas.


  • 8 ounces mushrooms, halved
  • 1 cup frozen pearl onions
  • 1/2 cup chicken broth
  • 1/4 cup dry red wine
  • 2 tablespoons tomato paste
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
  • Chicken broth (optional)
  • 1/4 cup chicken broth
  • 2 tablespoons all-purpose flour
  • Hot cooked mashed potatoes (optional)
  • Fresh parsley sprigs (optional)


1. In a 5-1/2- or 6-

quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.

Recipe found on Better Home & Garden's Website

Nutrition Facts
  • Calories 304,
  • Total Fat (g) 9,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 159,
  • Sodium (mg) 548,
  • Carbohydrate (g) 9,
  • Fiber (g) 1,
  • Protein (g) 43,
  • Percent Daily Values are based on a 2,000 calorie diet