Chicken Legs Provencal Recipe
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Chicken Legs Provencal

1 can condensed golden mushroom soup
1 tablespoon Worcestershire sauce
1/2 teaspoon each dried thyme and pepper
1/3 cup dry white wine or vermouth or water
4 chicken drumsticks and thighs, about 2 1/4 pounds, skin removed
1 medium red bell pepper, cut in thin strips
1/2 cup each sliced scallions and thawed frozen petite green peas

Whisk soup, Worcestershire sauce, thyme, pepper and wine in a 3 quart or larger crockpot until blended. Stir in the chicken and the bell pepper. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken is tender. Stir in scallions and peas. Cover; let stand 5 minutes to heat through. Serves 4.

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