Rinse chicken; pat dry. In a skillet brown chicken pieces, half at a time, in hot oil. In a bowl combine the chicken broth, wine, parsley, salt, rosemary, thyme, pepper, and garlic. In a 3 1/2-, 4-, or 5-quart crockery cooker place potatoes, carrots, celery, and onion. Place chicken pieces atop vegetables. Pour broth mixture over chicken. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, remove chicken and vegetables to a platter. Keep chicken and vegetables warm. For gravy, skim fat from cooking juices. Strain juices into saucepan. Combine cornstarch and cold water; stir into juices in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pass the gravy with chicken and vegetables. Makes 6 servings. Busted by sooz