Try this Herbed Chicken w/Potatoes recipe, or contribute your own.
Suggest a better description1. In a 4 qt crock pot, place mushrooms and onions. Stir in the 1/2 cup broth, wine, tomato paste, garlic, salt, rosemary, thyme, pepper and bay leaf. Add the chicken legs.
2. Cover and cook on low heat for 7-8 hours or on high for 3 1/2 to 4 hours.
3. Transfer chicken to a serving platter. Cover chicken and keep warm. For sauce, transfer vegetables and cooking liquid to a medium saucepan. In a small bowl combine the 1/4 cup broth and the flour; stir into mixture in saucepan. Cook and stir until thickened and bubbly, cook and stir for 1 minute more. Remove and discard bay leaf. Spoon some of the sauce over chicken. If desired serve with mashed potatoes sprinkled with parsley.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 530 | ||
Calories from Fat: 313 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 242.6mg | 8 % | |
Potassium 545.7mg | 14 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.7g | ||
Protein 43.6g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 530
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