Recipe of the Week - March 7, 2011

Chicken in Red Wine
(Better Homes and Gardens - Low-Carb Slow Cooker Recipes)

Makes: 4 servings
Prep: 25 minutes
Cook: Slow-cook for 3 1/2 - 4 hours, plus 10 minutes on HIGH, 7 - 8 hours, plus 10 minutes on LOW

Nutrition Facts:  Amount Per Serving:  Calories 231, Total Fat (g) 6, Saturated Fat (g) 1, Cholesterol (mg) 103, Sodium (mg) 429, Carbohydrate (g) 11, Fiber (g) 2, Protein (g) 30

Ingredients:

8 ounces mushrooms, halved
16 pearl onions (1 1/3 cups), peeled
1/2 cup chicken broth
1/4 cup dry red wine
2 Tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion) (about 2 pounds total), skinned
1/4 cup chicken broth
2 Tablespoons all-purpose flour
snipped fresh parsley (optional)

 Directions:

1.  In a 3 1/2 - or 4-quart slow cooker place mushrooms and onions.  Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf.  Add chicken legs.

2.  Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.  Transfer chicken to a serving platter; keep warm.

3.   For sauce, transfer vegetables and cooking liquid to a medium saucepan.  Combine the 1/4 cup broth and the flour; stir into mixture in saucepan.  Cook and stir until thickened and bubbly; cook and stir 1 minute more.  Discard bay leaf.  Spoon some of the sauce over chicken; pass remaining sauce.  If desired, sprinkle with parsley.