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6 chicken drumsticks (about 1-1/2 pounds), skinned
6 chicken thighs (about 3 pounds), skinned
1/3 cup dry white wine
1/4 cup instant chopped onion
2 teaspoons chicken-flavored bouillon granules
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt-free lemon-herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
1/4 teaspoon crushed red pepper
1 (14. 5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
6 cups hot cooked rice
Trim fat from the chicken. Place chicken in a slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low, and cook or 3-1/2 hours. Serve the chicken and tomato sauce over rice.
Yield: 6 servings.
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