Chicken and Carrots with Wine Sauce
posted by Husker94 - 10/10/08
2 teaspoons olive oil
2 pounds skinless chicken thighs -- (about 8 thighs)
2 cups sliced carrots
12 cloves garlic -- peeled
1/2 cup dry white wine
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Heat oil in skillet and brown chicken on all sides. Transfer to stoneware.
Add carrots and garlic to stoneware. Pour wine over mixture, sprinkle with thyme, salt, and pepper. Cook on HIGH for 1 hour, reduce heat to LOW and cook 6 hours.
Remove carrot, chicken and garlic from slow cooker with slotted spoon. Reserve cooking liquid in cooker. Turn to high-heat.
Combine cornstarch and water, stir cornstarch mixture into cooking liquid, cook 15 minutes or until thick, stirring frequently.
250 Calories; 7g Fat; 27g Protein; 13g Carbohydrate; 2g Dietary Fiber
posted by Husker94 - 10/10/08
2 teaspoons olive oil
2 pounds skinless chicken thighs -- (about 8 thighs)
2 cups sliced carrots
12 cloves garlic -- peeled
1/2 cup dry white wine
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Heat oil in skillet and brown chicken on all sides. Transfer to stoneware.
Add carrots and garlic to stoneware. Pour wine over mixture, sprinkle with thyme, salt, and pepper. Cook on HIGH for 1 hour, reduce heat to LOW and cook 6 hours.
Remove carrot, chicken and garlic from slow cooker with slotted spoon. Reserve cooking liquid in cooker. Turn to high-heat.
Combine cornstarch and water, stir cornstarch mixture into cooking liquid, cook 15 minutes or until thick, stirring frequently.
250 Calories; 7g Fat; 27g Protein; 13g Carbohydrate; 2g Dietary Fiber
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