"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Laurie's White Wine Chicken&Vegetables Recipe

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This recipe for Laurie's White Wine Chicken&Vegetables, by , is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Ortolf
Added: Tuesday, September 25, 2007


3 Lbs. chicken legs, thighs or drumsticks. (I use a mixture).
2 Tbsp.. cooking oil.
1 Cup chicken broth
3/4 cup dry white wine
1 tbsp. parsley
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. seasoned pepper
2 cloves fresh garlic, minced
4-6 medium potatoes, cut into quarters
4 carrots, cut into slices of desired thickness
2 stalks of celery, cut into small pieces
1 medium onion, sliced
2-3 tbsp. cornstarch
1/4 cup water

Clean & dry chicken. In a skillet brown chicken, half at a time. In a bowl combine the chicken broth, wine, parsley, rosemary, thyme, pepper, and garlic. In a 5 quart Crock-pot place the potatoes, carrots, celery, and onion. Put the chicken on top of vegetables and pour the broth & wine mixture over the chicken. Cook on low setting for 8 hours.
When chicken is done, use a slotted spoon, remove chicken and veggies to a platter. Keep warm.
For the gravy: Skim the fat from the cooking juices. Strain juices into a saucepan. In a separate bowl, combine water & cornstarch, stirring well. Stir cornstarch into juices in saucepan. Cook & stir until thickened and bubbly. Serve the gravy with chicken & veggies.

Personal Notes:
Personal Notes:
This is a great family one dish meal. I always make this when we have large crowds (we ALWAYS have large crowds), or I am in a pinch for time, (like I am NEVER in a pinch for time). That's Funny!




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