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Baked Chicken Thighs and Legs in Wine

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This recipe has been in my family for many years. I would watch my mother make this dish on Sunday. She would use all roots vegetables.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8 ServingsServings


  • 6 piece large raw chicken thigh
  • 1/4 cup olives oil
  • 3 piece rutabaga peel and cut in half
  • 2 pound whole potatoes cut in half
  • 1 pound onion, peel and cut into quarter
  • 2 pound carrots peel and cut in half
  • 1 pound raw walnuts whole, shell
  • 1 tablespoon fresh ground black pepper
  • 1 whole garlic, chopped
  • 1 sprig rosemarry
  • 1 cup Royal wine


Brown thighs and legs in olive oil in large fry pan on medium heat.
In a 4.2 Slow Cooker. Cook until they are golden brown on both size. Place in Slow Cooker. Add remaining ingredients in Slow Cooker. Cover and cook for 7 to 8 hours.

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