Garlic, when cooked low and slow, turns buttery and mild, melding into a deeply flavorful sauce that's then spooned atop tender chicken thighs and fingerling potatoes. While you can use regular, old spuds, the problem is they won't hold their shape—for this recipe, look for something waxy. Small Yukon Golds are a better fit than Idahos if fingerlings aren't in the cards.
Taking time to brown the chicken first will help develop a layer of savory richness. Finishing the dish with a blast of acid— in this case, fresh-squeezed lemon juice—enlivens it with another dimension of flavor.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:6 hours
- 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
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.
Season with salt and pepper to taste if necessary, and serve chicken with potatoes, garlic, and sauce, passing lemon wedges for squeezing on top.