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Home
> Recipes > Low Carb Crockpot > Chicken in Red Wine
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Chicken in Red Wine
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
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Prep: 25 Minutes
Cook: Low 7 to 8 Hours, High 3 1/2 to 4 Hours
Makes: 4 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- 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
- 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 paltter; keep warm.
- 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.
Nutrition Fact per Serving: 231 cal. 6 g total fat(1 g sat. fat), 103 mg chol., 429 mg sodium, 11 g carb, 2 g fiber, 30 g pro.
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