Source: dLife

Slow cooked herbed chicken and vegetables with a red wine sauce.

Servings

8 oz Mushrooms, fresh, medium , halved
3 oz Onion, pearl , peeled
0.5 cup fat free reduced sodium chicken broth
0.25 cup red wine , dry
2 tbsp unsalted tomato paste
0.5 tsp garlic salt
0.5 tsp dried rosemary , crushed
0.5 tsp ground thyme , crushed
0.25 tsp black pepper
1 bay leaves
8 Chicken, broiler/fryer, thigh, with o skin, raw

Sauce
0.25 cup fat free reduced sodium chicken broth
1 tbsp cornstarch
1 pinch chopped parsley (optional)

1 In a 5 1/2- or 6-quart slow cooker place mushrooms and onions. Stir in the first 1/2 cup of chicken broth, wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken.
2 Cover and cook on low-heat setting for 5 to 6 hours, or on high-heat setting for 2 1/2 to 3 hours.
3 With a slotted spoon, transfer chicken and vegetables to a serving platter. Remove and discard bay leaf. Cover chicken and vegetables with foil to keep warm.
Sauce
1 Pour cooking liquid into a glass measuring cup. Skim off fat. Measure 2 cups cooking liquid (add additional broth, if necessary to make 2 cups). Pour liquid into a medium saucepan.
2 Combine in a small bowl the 1/4 cup chicken broth and the cornstarch. Stir into liquid in saucepan. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes.
3 Spoon some of the sauce over chicken. Sprinkle with parsley (optional). Serve remaining sauce in a gravy boat on the table.

To easily peel pearl onions, submerge them (unpeeled) in boiling water for 3 minutes. Cut off the root ends. Gently press the onions and the skin will slip off.