- 1
- 265 mins
Ingredients
- 1/2 cup reduced-sodium chicken broth
- 3 tablespoons dry white wine
- 2 tablespoons cognac
- 1 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons butter
- 1 whole chicken (3 to 3 1/2 lb), skin removed, cut into 8 pieces
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 40 cloves garlic (about 4 whole heads), peeled
- 2 teaspoons fresh thyme leaves
- 4 teaspoons chopped fresh parsley, if desired
Preparation
Step 1
1
Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside.
2
In 12-inch nonstick skillet, heat oil and butter over medium-high heat. Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.
3
Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken. Sprinkle with thyme.
4
Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.