While fresh pearl onions need to be blanched and peeled, you can skip those steps with the frozen ones.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 4 Hours
- 8 ounce mushrooms, halved
- 1 cup frozen pearl onions
- ¾ cup chicken broth
- ¼ cup dry red wine
- 2 tbsp tomato paste
- ½ tsp garlic salt
- ½ tsp dried rosemary, crushed
- 0╜ tsp dried thyme, crushed
- ¼ tsp ground black pepper
- 1 bay leaf
- 4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2½ pounds total)
- Chicken broth (optional)
- 2 tbsp all-purpose flour
- Hot cooked mashed potatoes (optional)
- Fresh parsley sprigs (optional)
How to Make It
- In a 5½ or 6 quart slow cooker, combine mushrooms and pearl onions. Stir in the ½ cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
- Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.
- 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 remaining ¼ 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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.