Recipe for Herbed Chicken and Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
3 lb chicken legs, thighs, and/or breasts skinned
2 tbl cooking oil
1 cup chicken broth
1/2 cup dry white wine
1 tbl snipped parsley
1/2 tsp salt
1/2 tsp dried rosemary crushed
1/2 tsp dried thyme crushed
1/4 tsp pepper
1 x clove garlic minced
4 med potatoes quartered
4 med carrots cut into 1/2" pieces
2 stalk celery cut into 1" pieces
1 sm onion sliced
2 tbl cornstarch
Instructions:
Instructions: 1. Rinse chicken; pat dry. In a skillet, brown chicken pieces, half at a time, in hot oil.

2. In a bowl, combine the chicken broth, wine, parsley, salt, rosemary, thyme, pepper, and garlic.

3. In a crockery cooker, place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken.

4. Cover; cook on Low setting for 8 to 9 hours or on High setting for 4 to 4 1/2 hours.

5. Using a slotted spoon, remove chicken and vegetables to a platter. Keep chicken and vegetables warm.

6. For gravy: Skim fat from cooking juices. Strain juices into saucepan. Combine cornstarch and cold water; stir into juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pass the gravy with the chicken and vegetables.

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