Ladies this is by far one of my favorite dishes to make I made it the other day and nibbled on leftovers for 2 days after. This chicken dish is flavorful moist and tender. I served it with toasted french Baguette slices and sauteed asparagus and mushrooms. With 40 cloves of garlic you may think your breath will be kicking but when the garlic is slow cooked it brings out a sweeter flavor and is not as strong.Bon Appetite Ladies!!
3-1/2- to 4-lb. chicken
Sea salt and freshly ground black pepper (sea salt is lower in sodium than regular table salt better for you and your baller’s health)
1/4 tsp. (sweet Hungarian) paprika
2 Tbs. (more if needed) extra-virgin olive oil
40 cloves unpeeled garlic, separated and any loose papery skins removed (about 2 large heads)
1 cups dry white wine
dash of nutmeg
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh flat-leaf parsley
1 cup lower-salt chicken broth
Toasted baguette slices for serving
1) Clean the chicken and trim all excess fat.
2)Pat chicken dry and season generously with salt & pepper
3) In a large skillet or frying pan heat olive oil on medium high heat
4)Brown chicken on all sides approx. 6-8 minutes per side (do in batches if necessary)
5)Remove from pan and place into slow cooker with garlic cloves
6)Using the same pan that you cooked the chicken in add white wine, chicken broth garlic de-glaze the pan. reduce for 4-5 minutes.
7)Pour mixture over the chicken in slow cooker,add herbs and stir, cook for 3-4 hours on high or 7-8 on low (great for when you want it to cook while you are at work)
8)Skim fat off the top before serving
9)Serve in a shallow bowl with taosted baguette slices.