Ingredients

The following ingredients have 4 Servings
  • 1/2 cup reduced-sodium chicken broth
  • 3 tablespoons dry white wine
  • 2 tablespoons cognac
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 1/2 teaspoons butter
  • 1 whole chicken (3 to 3 1/2 lb), skin removed, cut into 8 pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 40 cloves garlic (about 4 whole heads), peeled
  • 2 teaspoons fresh thyme leaves
  • 4 teaspoons chopped fresh parsley, if desired

Instruction

  • Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside.
  • In 12-inch nonstick skillet, heat oil and butter over medium-high heat. Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.
  • Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken. Sprinkle with thyme.
  • Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.