The recipe is from the December 2011 issue of Everyday Food (the cute little recipe magazine from Martha Stewart) that came in the mail yesterday. As I quickly browsed through it last night, I knew this was to be dinner tonight. YUM!!
Slow-Cooker Garlic Chicken
serves 4
1 whole chicken (3.5 - 4lbs), cut up and patted dry
coarse salt and ground black pepper
1 Tablespoon extra virgin olive oil
1 medium onion, halved and sliced thin
6 garlic cloves, halved
2 teaspoon dried thyme
1 cup dry white wine, such as Sauvignon Blanc
1/3 cup all purpose flour
fresh Italian parsley for serving
Season chicken pieces with salt and pepper. In large skillet, heat olive oil aver medium-high. Cook chicken, skin side down, until skin is golden brown, about 5 minutes.
Combine onion slices, garlic, and dried thyme in crockpot and season with salt and black pepper. Top with chicken pieces, skin side up, in a tight layer. In small bowl, whisk together wine and flour until smooth and add to crockpot.
Cover and cook on High until chicken is tender, about 3.5 hours (or 7 hours on Low).
Serve chicken (sprinkled with fresh parsley) and sauce over rice or couscous.