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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (223g) Recipe makes 4 servings The following items or measurements are not included below: 3 fresh thyme sprigs |
||
| Calories 153 | ||
| Calories from Fat 28 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 57mg | 19% | |
| Sodium 481mg | 20% | |
| Potassium 554mg | 15% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 4.3g | ||
| Protein 15.4g | 30% | |
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Oct 15, 2008
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.
SERVES 4
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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Featured Reviews for This Recipe
From: PaulaG
On Nov 3, 2008
Nice basic chicken dish. I did cut the vegetables larger than the recipe called for and thickened the broth in another pan which only took a few minutes to thicken. Good luck in the contest.
From: Derf
On Nov 3, 2008
Well written recipe, easy to put together. I served it over brown rice, turned out delicious and I would make it again, thanks for posting. Rreally loved the touch of cranberries in it; next time I would add a few more, very pleasant addition to the other veggies. The only negative comment I have is that it would never feed 4 people but was just right for the two of us. (1 only chicken thigh per person!!! not likely!!) I am giving the 5 stars anyway because it was very flavourful with a great combination of veggies and we loved the thyme.
From: justcallmetoni
On Nov 5, 2008
A wholesome combination of winter vegetables in a rich sauce thickened with the savory leeks and tart cranberries. I made a half batch as directed, adding a minced clove of garlic. At the end I found the sauce quite thick and did not thicken it further with the cornstarch. Enjoyed this but thought it would have been enhanced with additional aromatics, more garlic or extra thyme added at the end. The flavors were good but needed a little more zip. My other idea was to have used apple juice in lieu of part of the broth. (For WW folks, this is 3 points per serving and Core w/o the cornstarch.)
From: ~Rita~
On Nov 3, 2008
Delish! Comfort food! I adore parsnips and carrot and butternut so how can I not make this? Be sure to wash the leeks well for you don`t want to crunch down on sand! I loved the cranberries in this. I used frozen berries and they worked great. I also used a mix of fresh herbs (thyme, rosemary and oregano). I big mistake was not to run to the store for the thighs! I used 4 chicken breast, which did dry out. I know better but wanted this made before I went to work so....... I served over a rice and barley mixture. Very good!
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