Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 yellow onions (coarsely chopped)
  • 6 garlic cloves (peeled)
  • 1 teaspoon tomato paste
  • 1 tablespoon all-purpose flour
  • ¼ cup dry white wine
  • ¼ cup chicken broth
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 4.5 to 5 pound whole chicken (neck and giblets removed)
  • Salt and pepper

Instruction

  • Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions, garlic and tomato paste, and cook until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to a 6-quart slow cooker.
  • Add the thyme sprigs and bay leave to the slow cooker. Season the chicken with salt and pepper and place, breast-side-down, in the slow cooker. Cover and cook on low until the chicken is tender and registers 165 degrees F on an instant-read thermometer, 4 to 6 hours.
  • Transfer the chicken to a cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let the liquid in the slow cooker settle for 5 minutes, then skim the fat off of the surface using a large spoon. Strain the liquid, discarding the solids, and season with salt and pepper to taste. Carve the chicken and serve with the sauce.