Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes

This slow cooker riff on chicken with 40 cloves of garlic yields mellow results. [Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes

About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:6 hours
Special equipment:Slow cooker
This recipe appears in: Slow Cooker Chicken With 40 Cloves of Garlic and Fingerling Potatoes

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

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    Season with salt and pepper to taste if necessary, and serve chicken with potatoes, garlic, and sauce, passing lemon wedges for squeezing on top.

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