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Garlic Chicken With Tomatoes And Potatoes

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Ingredients
  Thin skinned red potatoes 6 Small, scrubbed and cut lengthwise into quarters (Each About 2 Inches In Diameter)
  Pear shaped tomatoes 12 Ounce, cut lengthwise into quarters (Roma Type)
  Garlic 12 Clove (60 gm), peeled and crushed
  Herbes de provence/1/2 teaspoon dry thyme and a pinch of fennel seeds 1⁄2 Teaspoon
  Chicken 3 1⁄2 Pound, cut up (1 Whole)
  Coarsely ground pepper 1⁄4 Teaspoon
  Dry mustard 1 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon, blended with 2 tablespoons cold water
  Cold water 2 Tablespoon
  Salt To Taste
  Chopped parsley 1 Tablespoon
Directions

In a 4-quart or larger electric slow cooker, combine potatoes, tomatoes, garlic, and herbes de Provence.
Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of potato mixture.
Sprinkle with pepper.
In a small bowl, mix mustard and wine; pour over chicken.
Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2 to 7 hours).
Carefully lift chicken and potatoes to a warm serving dish; keep warm.
Skim and discard fat from cooking liquid, then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Season sauce to taste with salt; pour over chicken and potatoes.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
430 Minutes
Ready In: 
0 Minutes
Servings: 
6

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