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Ingredients
| white wine: 1/2 cup |
| chicken drumsticks: 6 drumsticks |
| chicken thighs: 6 thighs |
| unsalted butter: 3 Tbl |
| leeks: 2 whole leeks |
| ground nutmeg: 1/8 tsp |
| chicken stock: 2 1/2 cups |
| sherry (wine): 1/4 cup |
| salt: 1 dash |
| garlic: 3 cloves |
| black olives: 0.33 oz |
| green olives: 1/3 cup |
| black pepper: 1 dash |
Slow Cooker Chicken with 40 Cloves of Garlic
Credit: www.foodandwine.com
User rating:
-
Prep Time
25 min -
Cook Time
210 min -
Servings
6 serving(s)
Tags
- Pour 1/4 cup of the white wine into a small bowl. Crumble in the saffron and let stand for 5 minutes. On a large rimmed baking sheet, drizzle the saffron wine over the chicken; rub it in and let stand for 10 minutes.
- Meanwhile, in a medium skillet, melt the butter. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the nutmeg and the remaining 1/4 cup of white wine. Simmer for 1 minute. Add the chicken stock and sherry and bring to a boil. Transfer the mixture to a slow cooker.
- Season the chicken with salt and pepper and add it to the slow cooker. Nestle in the garlic cloves. Cover and cook on high heat for 2 1/2 hours, shifting the chicken and garlic around a few times, until the chicken is cooked through and the garlic is soft. Add the olives, cover and cook for 15 minutes. Season with salt and pepper.
- Serve the chicken stew in shallow bowls, with toasted bread for dunking (and for spreading garlic on).