Chicken and vegetables with herbs recipe

Ingredients

• 8 ounce mushrooms, halved
• 1 cup frozen pearl onions
• ¾ cup chicken broth
• ¼ cup dry red wine
• 2 tbsp tomato paste
• ½ tsp garlic salt
• ½ tsp dried rosemary, crushed
• 0╜ tsp dried thyme, crushed
• ¼ tsp ground black pepper
• 1 bay leaf
• 4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2½ pounds total)
• Chicken broth (optional)
• 2 tbsp all-purpose flour
• Hot cooked mashed potatoes (optional)
• Fresh parsley sprigs (optional)

1. In a 5½ or 6 quart slow cooker, combine mushrooms and pearl onions. Stir in the ½ cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.
4. For sauce, skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan, In a small bowl, stir the remaining ¼ cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired; serve with mashed potatoes and garnish with parsley.