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Garlic Chicken with Tomatoes and Potatoes

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  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

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: 
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
430 Minutes
Ready In: 
435 Minutes

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 598 Calories from Fat 265

% Daily Value*

Total Fat 29 g45.3%

Saturated Fat 8.4 g41.9%

Trans Fat 0 g

Cholesterol 177.3 mg59.1%

Sodium 372.5 mg15.5%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1.6 g6.4%

Sugars 2.2 g

Protein 56 g112%

Vitamin A 14.5% Vitamin C 36.7%

Calcium 7.1% Iron 16.2%

*Based on a 2000 Calorie diet

Garlic Chicken With Tomatoes And Potatoes Recipe