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| 3 x ca. 450 g | Chicken legs thighs or drumsticks; skinned |
| 2 Esslöffel | cooking oil |
| 1 Tasse | chicken broth |
| 1/2 Tasse | white wine dry |
| 1 Esslöffel | Snipped fresh parsley |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Dried rosemary; crushed |
| 1/2 Teelöffel | Dried thyme; crushed |
| 1/4 Teelöffel | pepper |
| 1 | cloves garlic minced |
| 4 mittel | potatoes quartered |
| 4 mittel | Carrots; cut in 1/2" pieces |
| 2 | Stalks celery; cut in 1" pieces |
| 1 klein | onion sliced |
| 2 Esslöffel | cornstarch |
| 2 Esslöffel | water cold |
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Rinse chicken; pat dry. In a skillet brown chicken pieces, half at a time, in hot oil. In a bowl combine the chicken broth, wine, parsley, salt, rosemary, thyme, pepper, and garlic. In a 3 1/2-, 4-, or 5-quart crockery cooker place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, remove chicken and vegetables to a platter. Keep chicken and vegetables warm. For gravy, skim fat from cooking juices. Strain juices into saucepan. Combine cornstarch and cold water; stir into juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pass the gravy with chicken and vegetables. Makes 6 servings. Busted by sooz
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