Doesn't that chicken look awesome? Reminds me of the yummy rotisserie chicken we buy at the grocery store.
How can you go wrong with 40 garlic cloves, white wine and cognac cooked in the slow cooker until it is about to fall off the bone? I look forward to making this chicken!
The photo and recipe courtesy of Betty Crocker.
- 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
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.