Slow Cooker Chicken with 40 Cloves of Garlic

By á-3915

Ingredients

• 6 (12 ounce) bone-in, skin-on split chicken breasts, trimmed
• Salt and Pepper
• 2 tbsp. EVOO
• 40 garlic cloves, peeled
• 4 shallots, peeled and quartered pole to pole
• 1/4 cup flour
• 3/4 cup dry white wine
• 3/4 cup love-sodium chicken broth
• 2 tsp. minced fresh thyme or 1/2 tsp. dried
• 1/2 tsp. minced fresh rosemary
• 2 bay leaves
• 2 tbsp. minced fresh parsley

Details

Servings 6
Preparation time 30mins
Cooking time 270mins

Preparation

Step 1

1. Dry chicken with paper towels and season with salt and pepper. Heat 1 tsp. EVOO in 12-inch skillet over medium-high heat until just smoking. Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate. Repeat with remaining oil and chicken. Let chicken cool slightly and discard skin.

2. Add garlic and shallots to fat left in pan and cook over medium heat, stirring often, until garlic is fragrant and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in dry white wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

3. Stir broth, thyme, rosemary, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

4. Transfer chicken, garlic, and shallots to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in parsley and season with salt and pepper to taste. Spoon 1 cup sauce over chicken and serve with remaining sauce.