Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes

By nanasally4

Ingredients

• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 pounds skinless chicken thighs
• 40 cloves (about 3 heads) garlic, peeled
• 1 1/2 cups dry white wine
• 2 tablespoons Cognac or brandy
• 1/2 cup homemade or store-bought low sodium chicken stock
• 2 tablespoons fresh-squeezed lemon juice, plus 1 lemon, cut into wedges, divided
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 pounds fingerling potatoes

Preparation

Step 1

Serious Heat

Heat oil in a large skillet until shimmering. Generously season chicken with salt and pepper and brown on both sides, about 8 minutes total. Transfer to the slow cooker, along with garlic, wine, Cognac, stock, lemon juice, bay leaves, thyme, and potatoes. Season with a pinch of salt and pepper and cook on the low setting for 6 hours.

Because the sauce is fairly thin, you may want to reduce it on the stovetop. To do so, discard the thyme and bay leaves and strain liquid into a small stockpot over medium-high heat, reserving garlic and potatoes. Simmer until desired thickness is reached, about 10 minutes.