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Provençale Garlic Chicken and Potatoes
pound small red potatoes, cut into fourths
bag (16 ounces) baby-cut carrots
cloves garlic (about 1 bulb), peeled and cut in half
pounds bone-in chicken pieces (breast halves, legs, thighs), skin removed
cup chicken broth
cup dry sherry or chicken broth
teaspoon dried basil leaves
teaspoon dried rosemary leaves, crumbled
jar (6 ounces) marinated artichoke hearts
Place potatoes, carrots and garlic in 4- to 5-quart Crock-Pot slow cooker. Place chicken on top of vegetables.
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.
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.
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.
Serve chicken with vegetables, spooning some of the cooking juices over each serving.
Use the amount of liquid called for in the recipe. Liquids don't evaporate and absorb.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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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