PROVENçALE GARLIC CHICKEN AND POTATOES

Provençale Garlic Chicken and Potatoes image

Relish this hearty slow-cooked dinner made using chicken, carrots and potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h50m

Yield 4

Number Of Ingredients 12

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Ingredients

1 pound small red potatoes, cut into fourths
1 bag (16 ounces) baby-cut carrots
15 cloves garlic (about 1 bulb), peeled and cut in half
2 1/2 pounds bone-in chicken pieces (breast halves, legs, thighs), skin removed
1 cup chicken broth
1/2 cup dry sherry or chicken broth
1 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon salt
1 jar (6 ounces) marinated artichoke hearts
2 teaspoons cornstarch
1 tablespoon water

Steps:

Place potatoes, carrots and garlic in 4- to 5-quart Crock-Pot slow cooker. Place chicken on top of vegetables.
Mix broth, sherry, basil, rosemary and salt; pour over chicken and vegetables. Cover and cook on low heat setting about 6 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from slow cooker, using slotted spoon; keep warm. Drain artichoke hearts; stir 2 teaspoons artichoke marinade into mixture in slow cooker (discard remaining marinade). Cut artichokes in half; add to slow cooker.
Mix cornstarch and water until smooth. Gradually stir cornstarch mixture into artichoke mixture. Cover and cook on high heat setting about 15 minutes or until slightly thickened.
Serve chicken with vegetables, spooning some of the cooking juices over each serving.

Nutrition Facts : Calories 425, Carbohydrate 48 g, Cholesterol 100 mg, Fat 1, Fiber 8 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 830 mg