Slow Cooker Chicken with 40 Cloves of Garlic

By lorik

You will need three or four heads of garlic to yield 40 cloves, or you can purchase prepeeled garlic instead. To avoid flareups, be sure to remove the skillet from the heat when adding the sherry. The chicken is only browned on the skin side.

Ingredients

• 40 garlic cloves, peeled
• 2 teaspoons olive oil
• 1/2 teaspoon sugar
• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 2/3 cup dry sherry
• 1/2 cup chicken broth
• 4 sprigs fresh thyme
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 (12-inch) baguette, sliced 3/4 inch thick on bias

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine garlic, 1 teaspoon oil, and sugar in bowl. Cover and microwave until garlic is translucent and yields slightly when squeezed, about 4 minutes, stirring halfway through cooking. Pour off any liquid from garlic bowl and set garlic aside.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 teaspoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 10 minutes. Transfer chicken to plate, skin side up. Pour off all but 2 tablespoons fat from skillet.

3. Add microwaved garlic to fat in skillet and cook over medium-high heat until lightly browned, 1 to 2 minutes. Off heat, stir in sherry; return skillet to heat and cook until nearly evaporated, about 4 minutes, scraping up any browned bits. Add broth and thyme sprigs and bring to boil.

4. Transfer garlic-broth mixture to slow cooker. Nestle chicken skin side up on top of garlic cloves (garlic should be completely covered). Cover and cook on low until chicken registers 175 degrees, about 3 hours.

5. Transfer chicken to platter. Discard thyme sprigs; add lemon juice, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper to sauce. Pour sauce around chicken and serve with baguette slices.