Chicken & Vegetables with Herbs

8 oz mushrooms, halved
16 pearl onions (about 1 cup plus 3 oz), peeled
3/4 cup chicken broth
2 tbsp tomato paste
1/2 tsp garlic salt
1/2 tsp rosemary, crushed
1/2 tsp thyme, crushed
1 bay leaf
4 small chicken legs (drumstick-thigh portoin; 2 to 2 1/2 pounds), skinned
1/4 cup chicken broth
2 tbsp flour
2 cups hot cooked mashed potatoes (not included in nutrition values)

1. In slow cooker place mushrooms and onions. Stir in the ¾ cup broth, tomato paste, garlic salt, rosemary, thyme, and bay leaf. Add the chicken.
2. Cover and cook on low 7 to 8 hours.
3. Transfer chicken and vegetables to a serving platter using a slotted spoon; remove and discard bay leaf. Cover chicken and vegetables to keep warm
4. For sauce skim fat from cooking liquid measure 2 cups cooking liquid adding additional chicken brother if necessary to equal 2 cups. Transfer liquid to a medium saucepan. In a small bowl stir the ¼ cup broth into the flour; stir into mixture 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.


Number of Servings: 4

Recipe submitted by SparkPeople user ANGELKITTEN1972.