Chicken with Vegetables and Herbs

Recipe By: Calphalon Team  -  Originally Published: 5/15/2012

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This moist and savory chicken is delicious served with creamy, soft polenta.

  • Servings: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Intermediate
  • Course: Entrée

Ingredients

12 oz. fresh mushrooms, cut in half

1 small Spanish onion, cut into 1/4-in. dice

1 1/4 c. low-sodium chicken broth, divided, plus additional chicken broth as needed

1/2 c. dry red wine, like Merlot

3 Tbsp. tomato paste

2 fresh garlic cloves, minced

2 3-in. sprigs fresh rosemary

3 4-in. sprigs fresh thyme

1 bay leaf

1/2 tsp. freshly ground pepper

8 bone-in skinless chicken thighs

2 Tbsp. all-purpose flour

1/4 c. fresh parsley, chopped​

Directions

Place the mushrooms, onion, 1 c. chicken broth, red wine, tomato paste, garlic, rosemary, thyme, bay leaf and pepper in a slow cooker.  Stir, making sure that the tomato paste has been incorporated. 

Add the chicken thighs.  Replace the cover on the slow cooker.  Set the slow cooker on low heat and cook for 7 - 8 hours or set it on high heat and cook for 3 1/2 - 4 hours.

At the end of the cooking time, remove the chicken and vegetables to a plate, cover and keep warm.  Skim the fat from the pan sauce.  Measure the remaining sauce.  Add more chicken broth if necessary to make 2 c. 

Transfer the liquid to a medium sauce pan.  Combine 1/4 c. chicken broth with flour in a small bowl.  Stir until smooth. 

Add the flour broth mixture to the sauce pan.  Cook the sauce on medium heat until thick and bubbling. 

Drizzle some of the sauce over the chicken.  Put the remaining sauce into a gravy boat to pass around.  Sprinkle the parsley over the chicken and serve.