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Categories:
potatoes celery carrots onion chicken water chicken broth powder pepper Kitchen thyme garlic white vermouth heavy cream cold water cornstarch
Viewed: 47 - Published at: 4 years agoIngredients
- 6 medium sized potatoes, cut in 1-inch pieces
- 1 celery rib, diced
- 2 small carrots, diced
- 1/3 medium onion, diced
- 6-7 boneless chicken thighs (or breasts) cut into 1-inch pieces
- 1 c hot water
- 2 heaping t chicken broth powder (do not use bouillon cubes)
- 1/8 t pepper
- 1-1/2 t Kitchen Bouquet
- 1/8 t thyme
- 1/8 t garlic powder
- 1/2 T dried parsley flakes
- 1/2 c white vermouth
- 1/2 cup (125 ml) heavy cream
- 1 cup (225 ml) cold water
- 2 tbsp (30 ml) cornstarch
Method
- Place first 5 ingredients into a crock pot in the order given.
- Mix together the sauce ingredients and pour over chicken.
- Cook on LOW for 9 hours.
- Stir.
- Add 1/2 cup (125 ml) heavy cream.
- Then mix in 1 cup (225 ml) cold water with 2 tbsp (30 ml) cornstarch dissolved therein.
- Mix well with chicken mixture in crockpot.
- Cook on HIGH another 30 minutes--stirring after 15 minutes and at end of total cooking time (sauce should have a nice thick gravy-like consistency).