Herbed Chicken and Veggies

Servings 4 servings


  • 12 ounces mushrooms halved
  • 1 1/2 cups frozen pearl onions
  • 1 cup low sodium chicken broth divided
  • 1/3 cup dry red wine or use red grape juice with a splash of cider vinegar
  • 3 tablespoons tomato paste
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried rosemary crushed
  • 3/4 teaspoon dried thyme crushed
  • 1/3 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 small chicken legs skinned, drumsticks and thighs
  • 2 tablespoons flour


  • In a slow cooker, combine mushrooms and pearl onions.
  • Stir in 3/4 cup of broth and next 7 ingredients (wine through bay leaf); add chicken legs. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
  • Using a slotted spoon, transfer chicken and vegetables to a serving platter and keep warm. Discard bay leaf.
  • Prepare sauce: Skim fat from cooking liquid. Measure 2 cups of cooking liquid (adding water if necessary to equal the 2 cups); transfer to a medium saucepan. In a small bowl, combine remaining broth and flour to a smooth paste (no lumps!); stir into the liquid in the saucepan and cook over medium heat until thickened and bubbly; cook and stir for 1 minute more. Serve sauce over chicken.


LC SERVING SUGGESTION: Steamed broccoli spears and a big green salad.
SERVING SUGGESTION: Add buttered corn on the cob.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure broth, wine (or juice/vinegar) and tomato paste are gluten free. Use gluten free flour.
NUTRITION: per serving: 276 Calories; 7g Fat; 40g Protein; 10g Carbohydrate; 2g Dietary Fiber; 143mg Cholesterol; 575mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 6
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