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Provençale Garlic Chicken and Potatoes

Relish this hearty slow-cooked dinner made using chicken, carrots and potatoes.

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Prep Time 20 min
Total Time 6 hr 50 min
Servings 4

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

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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

Expert Tips

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

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 425
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 2g, 2% ),
Cholesterol: 100mg; 100%;
Sodium: 830mg; 830%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 8g 8% ),
Protein: 39g; 39%

% Daily Value*:

Iron: 22%;

Exchanges:

3 Starch; 1 Vegetable; 4 Very Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 10/23/2011 2:26:58 PM REPORT ABUSE moonchiled said:

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Left out the sherry, basil, and rosemary. Substituted seasoned salt, parsley, and oregano into the broth. Also added about 2 tbs of celery and 1 and a half roma tomatoes. Used regular carrots cut like baby carrots. It was good, tasted similar to a nice beef stew.

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