SLOW COOKER CHICKEN WITH VEGETABLES AND HERBS
8 ounces canned or ½ pound fresh mushrooms, cut in half
1 cup pearl fresh or frozen pearl onions
½ cup chicken broth
¼ cup dry red wine
2 tablespoons tomato paste
½ teaspoon garlic salt
½ teaspoon dried rosemary, crushed or 2 teaspoons fresh rosemary, chopped
½ teaspoon dried thyme, crushed or 2 teaspoons fresh thyme, chopped
¼ teaspoon ground black pepper
1 bay leaf
2 to 2-1/2 pounds chicken, skinned
2 tablespoons all-purpose flour
DIRECTIONS
In a 5-1/2- or 6-quart slow cooker, combine the mushrooms and onions. Stir in ½ cup broth, wine, tomato paste, garlic salt, rosemary, thyrme, pepper and bay leaf. Add the chicken. Cover and cook on low for 7-8 hours or high for 3-1/2 to 4 hours. Using a slotted spoon, transfer the chicken and vegetables to a serving platter. Discard the bay leaf. Keep warm.
(em>To make sauce
Skim off fat from liquid. Measure off 2 cups of liquid, adding chicken broth to make up the difference if necessary, and put into a saucepan. In a small bowl stir ¼ cup flour into ¼ cup of the broth. Pour this into the saucepan, heat and stir continuously until thickened and bubbly. Cook 1 additional minute. Sauce is great over rice or mashed potatoes. Makes 4 servings.
GRILLED VEGETABLES
Choose a selection of these vegetables, clean, chop into cubes or strips. Place them in a pan or bowl. Add enough virgin olive oil and balsamic vinegar to coat thoroughly. Add dried or fresh rosemary, thyme, oregano and basil. Add seasoning salt, like Spike or Lowry’s and fresh ground pepper. Toss together until thoroughly and evenly coated. Place on the grill or in a shallow roasting pan in oven at 350 for 40-50 minutes until tender. If on the grill, cook, cook until tender, turning several times.
APPLE CRISP
3 pounds tart apples, cored and chopped
2 tablespoons lemon juice
½ cup light brown sugar, packed
½ teaspoon cinnamon
½ teaspoon nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
½ cup chopped walnuts or pecans (optional)
DIRECTIONS
Take the chopped apples and toss them in lemon juice. In a separate, small bowl sift together brown sugar, cinnamon, nutmeg and add this to apples. Stir to coat. I another separate bowl, sift together flour, sugar and oats. (Stir in the nuts if using these.) Cut up the butter into 8 pieces then cut them into the flour mixture with a pastry fork. Butter a 9x9 baking pan. Spread apple mixture in bottom of pan and sprinkle flour mixture on top of it. Bake at 375 degrees for 30-45 minutes until apples are tender and topping lightly brown. Great with ice cream, cream or whipped cream!