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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow Cooker Chicken With 20 Cloves of Garlic Recipe

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This recipe for Slow Cooker Chicken With 20 Cloves of Garlic is from The Children's Cottage Cooperative , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 garlic cloves (about 2 heads of garlic), smashed
⅓ cup white wine or chicken broth
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 fresh thyme sprigs or ½ teaspoon dried thyme
½ teaspoon red-pepper flakes
Kosher salt and black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 large thighs)
½ lemon, juiced (about 1 tablespoon)
2 scallions, white and light green parts thinly sliced
½ cup chopped fresh flat-leaf parsley
Directions:
Directions:
Step 1
Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
Step 2
Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
Step 3
Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.
Personal Notes:
Personal Notes:
Adapted from NYT. An elegant dinner with zero effort (aside from peeling garlic cloves but there are a few hacks out there if you Google it!). I make this for crowds and there are never leftovers. Serve with fresh bread and a salad for dinner.

 

 

 

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