Garlic Chicken with Tomatoes and Potatoes
|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|
|Chopped parsley||1 Tablespoon|
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.