Tuesday, March 10, 2009

Chicken and Carrots with Wine Sauce

This is a tried and true recipe in our house. When whole chickens are on sale at the grocery store, I stock up and make this recipe. It's easy, cooks all day and dinner is ready in a flash! It's good served with rice or mashed potatoes. This recipe is from the Southern Living Slow Cooker Cookbook.

2 Cups sliced carrots (I make mine more into chunks)
1 Whole Chicken
12 Garlic cloves, peeled
1/2 Cup White Cooking Wine
1 tsp. dried Thyme
1/4 tsp. pepper
3/4 tsp. salt
2 T. cornstarch
2 T. water

*Combine carrot, chicken and garlic in a slow cooker. Pour wine over mixture and sprinkle with thyme, salt and pepper. Cover with lid; cook on high setting for 1 hour. Reduce to low-heat setting and cook for 6 hours.
*Remove carrots, chicken and garlic from slow cooker (chicken will be very soft). Keep warm. Reserve liquid in cooker and increase to high-heat setting.
*Combine cornstarch and water and stir until blended. Stir cornstarch mixture into cooking liquid. Cook 15 minutes or until thick, stirring frequently.

1 comment:

Kristi said...

I see a pattern of "cooking drunkenness".