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Wine Herbed Chicken Recipe

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This recipe for Wine Herbed Chicken, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Beason
Added: Tuesday, May 12, 2009


3 lbs chicken parts, skinned*
2 T. cooking oil
1 cup chicken broth
1/2 cup dry white wine
1 T. parsley
1/2 tsp. salt
1/2 tsp. rosemary, crushed
1/2 tsp. thyme, crushed
1/2 tsp. oregano
1/2 tsp. poultry seasoning
1/4 tsp. tarragon
1/4 tsp. marjoram
1/4 tsp. pepper
1 clove garlic, minced
2 T. chopped onion

*Note: If using chicken breasts, cut in half.

Rinse chicken; pat dry. In a skillet, brown chicken pieces in hot oil. In a bowl, combine chicken broth, wine, herbs, seasonings, garlic, and onion. Place chicken pieces in a 3 1/2, 4, or 5-quart crockpot and pour broth mixture over chicken. Cover, cook on low heat setting for 8-9 hours, or on high heat setting for 4-4 1/2 hours.
For gravy: remove chicken. Skim fat from broth; Strain into saucepan. Stir 2 T. cornstarch into 2 T. cold water; add to broth in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Note: You could add: 4 medium potatoes, quartered, 4 medium carrots, cut into 1/2-inch pieces, 2 stalks celery, cut into 1-inch pieces. Place veggies on the bottom of the crockpot, then add the chicken pieces, pouring herb broth over all and cook for a one pot meal. Or, you can top the wine herbed chicken with 1/4 cup grated Parmesan cheese and sprinkle 1 tsp. paprika on top.

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