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.
- 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
- Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
- Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
- Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
- 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.
- Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
- In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
- Cook on high for approximately 20 minutes, to thicken the sauce.
- Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).
Lovely flavor and attractive. Healthy recipe with a favorite assortment of vegetables. I added two pieces of cooked potato for the last 1/2 hour and then fork mashed them with the sauce before serving. I didn't add any cornstarch. Next time I will cut the veggies in larger pieces as they were a bit oiver cooked but still very tasty
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.)
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.