Autumn Chicken With Harvest Vegetables |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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It's Autumn. There's leaves all over the ground, and the garden needs to be put to bed for the winter. After a hard day outside in the crisp air, you open the door to the hearty aroma of chicken, vegetables fresh from the harvest, and fresh thyme. This dish will warm your bones, fill your tummy and make you smile inside and out. Very easy to prepare. Winning recipe in the 2008 Craze-E Crockpot Cooking Contest. Ingredients:
1 cup butternut squash, cut into 1 inch cubes |
1 parsnip, sliced 1/4-inch thick |
1 celery, sliced thin diagonally |
2 carrots, cut diagonally 1/4-inch thick |
1/2 cup leek, sliced |
1/4 cup cranberries, whole |
4 skinless chicken thighs, visible fat removed |
1/2 cup chicken broth |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
3 fresh thyme sprigs |
1 tablespoon cornstarch |
1 tablespoon cold water |
Directions:
1. Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
2. Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
3. Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
4. Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
5. Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
6. In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
7. Cook on high for approximately 20 minutes, to thicken the sauce.
8. Serve with fresh bread - bought from the store of course, because you've already worked hard enough today. :).
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