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Chicken in Wine Sauce

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    Ingredients Jump to Instructions ↓

    1. 4 medium red-skin potatoes, quartered

    2. 4 medium carrots, cut into 1/2-inch pieces

    3. 2 stalks celery, cut into 1-inch pieces

    4. 1 small onion, sliced

    5. 3 pounds chicken thighs or drumsticks, skinned

    6. 1 Tbsp. snipped fresh parsley

    7. 1/2 tsp. salt

    8. 1/2 tsp. dried rosemary, crushed

    9. 1/2 tsp. dried thyme, crushed

    10. 1/4 tsp. black pepper

    11. 1 clove garlic, minced

    12. 1 cup chicken broth

    13. 1/2 cup dry white wine

    14. 3 Tbsp. butter or margarine

    15. 3 Tbsp. all-purpose flour Snipped fresh thyme

    Instructions Jump to Ingredients ↑

    1. In a 5- or 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.

    2. Cover and 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, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.

    3. For gravy, skim fat from cooking juices; strain juices. In a large saucepan melt butter. Stir in flour and cook for 1 minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sprinkle chicken and vegetables with snipped thyme. Pass gravy with the chicken and vegetables. Makes 6 (3 1/2 ounces cooked meat, 1/3 cup gravy, and 3/4 cup vegetables servings.

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