- 5
Ingredients
- 1/2 cup, lower sodium chicken broth
- 3 Tbsp. dry white wine
- 2 Tbsp. cognac
- 1 (3 1/3-pound) whole chicken,skinned and cup into 8 pieces
- 1 1/2 tsp. extra-virgin olive oil
- 1 1/2 tsp. butter
- 1/4 tsp salt
- 1/8 tsp. freshly ground black pepper
- 40 garlic cloves, peeled(about 4 whole heads)
- 2 tsp. fresh thyme leaves
- 4 tsp. chopped fresh parsley(optional)
Preparation
Step 1
combine first 3 ing. in a small bowl.
Discard giblets and neck from chicken. Rinse and pat dry. Heat oil and butter in a 12-inch skillet over med-high heat until butter melts. Sprinkle chicken pieces with salt and pepper. Add chicken to pan, cook 2 1/2 minutes on each side or until golden. Remove from pan, place in a 4 quart slow cooker.
Reduce heat to medium. Add garlic to drippings in pan; saute 1 minute or until garlic begins to brown. Stir broth mixture, scraping pan to loosen browned bits. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken; sprinkle with thyme. Cover and cook on Low for 4 hours or until chicken is done. Serve sauce and garlic with chicken. Garnish with chopped parsley, if desired.
NOTE: I've never had success with cooking anything on low in my slow cooker, all that seems to do is warm things up, in order to cook anything I have to put it on high every time.