Chicken with 40 Cloves in the Crock Pot
(a Crock Pot adaptation of Ina Garten’s famous recipe)
I’ve said it before, and I’ll say it again: I love Ina Garten. I’ve never had a recipe failure of one of her recipes. They always, always come out fab. My fingers are a little sore from peeling 40+ cloves of garlic, but this recipe is a must for any Barefoot Contessa follower. The main difference between Ina’s recipe and mine is that I cook mine in the Crock Pot. I love putting anything and everything possible in the Crock Pot.
I’ve been cooking with wine a lot this week because I bought a few boxes of Black Box for a party, and I’m trying to use up the leftovers. Finally, it’s gone!
Jon was taken aback by the whole cloves of garlic in the dish, but I told him it’s supposed to be rustic. Then he tasted it, and never mind– it’s delicious. The garlic cloves are soft and buttery, and they melt in your mouth.
Since this dish has so much going on with the lemons, the wine, and obviously the garlic, serve it with something simple. I put it over Perfectly Cooked Brown Rice with a side of Lemony Roasted Green Beans.
Total Time: 6-8 hours (hands-on time: 45 minutes)
Difficulty Level: Easy
40 cloves of garlic, peeled and left whole
1 onion, diced
8 whole sprigs of fresh thyme
2 lemons cut into wedges
6 bone-in chicken leg quarters (they were on sale for $.60 a pound)
25 ounces (a bottle) of white wine
2/3 cup flour
Salt and pepper
- Add the garlic, onion, thyme, and lemons to a 6 quart slow cooker.
- In a pan over medium heat, sear the chicken in batches until the crust is golden, about 6 minutes per side.
- Add the chicken to the slow cooker.
- Deglaze the pan with the white wine long enough for the alcohol to cook out (about 10 minutes on medium to medium high).
- Add the wine, flour, and salt and pepper to the slow cooker. Cook on high for 6-8 hours.
- Serve over Perfectly Cooked Brown Rice.