Wednesday, January 7, 2015

Wildtree Wednesday!

Chicken & Vegetables in Wine Gravy
(one of my freezer meals)
  • 2 ½ lbs. chicken thighs or drumsticks, skinless
  • 4 med. carrots, cut into ½ inch pieces
  • 2 stalks celery, cut into 1” pieces & 1 small onion, sliced
  • 1 Tbsp.  Wildtree Hearty spaghetti & 2 tsp. Wildtree Absolutely Onion blends
  • 1 tsp. Wildtree Italian Salad Dressing blend
  • 2 tsp. Wildtree chicken bouillon soup base
  • 1 cup water & ½ cup dry white wine (or add another ½ cup water and 1 tsp bouillon)
  • For cooking day: For Gravy: 3 Tbsp. Butter & 3 Tbsp. flour
    Place all ingredients in a freezer bag and mix together. Remove air and freeze. Defrost bag in fridge. Place contents of bag in crockpot. Cover. Cook on low setting for 8-9 hours or on high setting for 4-4 ½ hours. Using a slotted spoon, transfer chicken and vegetables to a warm platter. For gravy, skim and discard fat from cooking juices. In a large saucepan, melt butter. Stir in flour and cook for one minute. Add cooking juices. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes.

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