This was fantastic! The garlic gravy was great! Served with asparagus and sweet potato bake. This would also be good with mashed potatoes. Found here.
- 1 3-4 pound chicken, cut into 8 serving pieces
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 4 heads garlic, unpeeled, separated into cloves
- ¼ cup dry white wine
- 1 tablespoon chopped fresh thyme
- Season the chicken with salt and pepper. Heat the oil in a large skillet, over medium-high heat. Add the chicken and cook, until well browned on all sides, about 8 to 10 minutes. Transfer the chicken to a slow cooker.
- Pour off all but 2 tablespoons of fat in the pan. Add the garlic cloves and sauté them over medium high heat until lightly browned (about 2 to 3 minutes). Pour in the wine to deglaze the pan, using a wooden spoon to stir and scrape all the brown bits from the bottom.
- Pour the garlic mixture over the chicken and sprinkle the thyme over all. Cover and cook until the chicken is tender—for 3 hours on the low heat setting. Transfer the chicken to a platter and cover it with aluminum foil to keep it warm.
- Set a fine mesh sieve over a saucepan, pour all the sauce from the cooker through, and press with the wooden spoon to push as much of the liquid and the pulp through as possible. Then bring the mixture to a simmer on the stove and season it to taste with salt and pepper. Serve the chicken either topped with the sauce or with the sauce on the side.