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Do not be put off by the idea of too much garlic. The garlic takes on a much more subtle flavor when cooked than fresh garlic. The result is a somewhat sweeter flavor with those familiar garlic undertones. Save the garlic for some other great dishes. Try mashing it up and using it on bruschetta or blend a little of it with mayonnaise for a robust sandwich spread.

INGREDIENTS

3 Tbsp olive oil3 Tbsp butter5 lb chicken pieces (bone in)salt and pepper40 cloves garlic (approximately 3-4 heads)1 cup chicken stock3 Tbsp brandy (optional)5 sprigs fresh thyme

DIRECTIONS

  1. Remove the skin from the chicken and pat it dry. Add salt and pepper liberally to the outside of the chicken. Heat olive oil and butter in a large skillet over medium-high heat. Place the chicken in the pan and brown for 2 minutes on each side. Place browned chicken in a slow cooker.
  2. Reduce heat to medium and add garlic cloves. Sauté for 2-3 minutes or until softer and lightly browned. Add chicken stock, brandy (optional), and thyme sprigs. Cook for another minute or two scraping the bottom to deglaze the pan.
  3. Pour the garlic mixture over the chicken in the slow cooker. Set the slow cooker to low and cook for 4 hours.
  4. Serve with rice or pasta and fresh vegetables. Garnish with a fresh sprig of thyme if desired.

source: KitchenDaily.com

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