I can hear you now, "forty cloves of garlic!" " Is she crazy?" No really, it's fabulous. Slow cooking gives the garlic a sweet mellow flavor. This could easily be a company dish. Next your asking, did you really peel 40 cloves of garlic? No, I didn't; I used pre-peeled whole cloves in a jar. This develops a rich creamy sauce that goes well over noodles or rice. Serve with a vegetable and salad and you have a wonderful meal, and don't forget crusty bread to smear the garlic on. You can use a whole chicken, chicken breasts, thighs, bone in or not. It's up to you. This recipe came from Slow Cooker Revolution by America's Test Kitchen. It is my go to slow cooker recipe book. I have yet to make anything bad from this book. Enjoy!
1 whole, cut up chicken, or chicken breasts, legs, or thighs. It's your choice.
40 cloves of garlic, leave whole
2 - 4 tablespoons olive oil
4 shallots quartered end to end
3/4 cup white wine*
3/4 cup chicken broth
1/4 cup all purpose flour
1/2 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)
2 teaspoons minced fresh thyme ( or 1/2 teaspoon dried)
2 bay leaves
2 tablespoons minced fresh parsley
Salt and pepper
* If you don't want to use the wine, just change the amount of chicken broth to 1 1/2 cups
Begin by drying chicken and seasoning with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chicken a few pieces a a time and lightly brown on all sides. Remove to a plate and cook the rest of the chicken in the same way. If you have used chicken with skin, remove the skin at this point. If you need more oil in the pan add the rest of the olive oil, shallots and garlic. Cook over medium heat for about 8 minutes until they become soft and golden. Add flour to the pan, stir and cook about 2 - 3 minutes. Then add wine, and stir up any bits on the bottom of the pan. Add the chicken broth, raise the heat until sauce begins to thicken. Add the sauce to the crockpot along with rosemary, thyme, and bay leaves. Stir to combine and add the chicken and any juices that are on the plate. Cook on low for about 5 - 6 hours. Remove the chicken and skim any fat from the sauce. Adjust seasoning. and serve over noodles or rice and garnish with parsley. Enjoy! Don't forget to leave questions and comments in the comments section below this post, and please share with your friends!
Happy Cooking!
Carol
a.k.a.
Nonnie
