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Provençale Garlic Chicken and Potatoes

 1 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 6 hr 50 min
  • Servings 4
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Relish this hearty slow-cooked dinner made using chicken, carrots and potatoes.

Ingredients

1
pound small red potatoes, cut into fourths
1
bag (16 ounces) baby-cut carrots
15
cloves garlic (about 1 bulb), peeled and cut in half
2 1/2
pounds bone-in chicken pieces (breast halves, legs, thighs), skin removed
1
cup chicken broth
1/2
cup dry sherry or chicken broth
1
teaspoon dried basil leaves
1/2
teaspoon dried rosemary leaves, crumbled
1/2
teaspoon salt
1
jar (6 ounces) marinated artichoke hearts
2
teaspoons cornstarch
1
tablespoon water

Directions

  • 1 Place potatoes, carrots and garlic in 4- to 5-quart Crock-Pot slow cooker. Place chicken on top of vegetables.
  • 2 Mix broth, sherry, basil, rosemary and salt; pour over chicken and vegetables. Cover and cook on low heat setting about 6 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 3 Remove chicken from slow cooker, using slotted spoon; keep warm. Drain artichoke hearts; stir 2 teaspoons artichoke marinade into mixture in slow cooker (discard remaining marinade). Cut artichokes in half; add to slow cooker.
  • 4 Mix cornstarch and water until smooth. Gradually stir cornstarch mixture into artichoke mixture. Cover and cook on high heat setting about 15 minutes or until slightly thickened.
  • 5 Serve chicken with vegetables, spooning some of the cooking juices over each serving.

Expert Tips

Use the amount of liquid called for in the recipe. Liquids don't evaporate and absorb.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
425
Calories from Fat
110
% Daily Value
Total Fat
12g
Saturated Fat
2g
Cholesterol
100mg
Sodium
830mg
Total Carbohydrate
48g
Dietary Fiber
8g
Protein
39g
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 1 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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