Slow Cooker Chicken With 20 Cloves of Garlic
This weeknight-friendly version of the French classic — chicken with 40 cloves of garlic — has half the amount of garlic, because a slow cooker doesn’t get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.
- Serves: 4 persons
- 1(28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
- 20garlic cloves (about 2 heads of garlic), smashed
- ⅓cup white wine
- 2tablespoons olive oil
- 1tablespoon white wine vinegar
- 2fresh thyme sprigs or 1/2 teaspoon dried thyme
- ½teaspoon red-pepper flakes
- Kosher salt and black pepper
- 2pounds bone-in, skin-on chicken thighs (4 to 6 large thighs)
- ½lemon, juiced (about 1 tablespoon)
- 2scallions, trimmed, white and light green parts thinly sliced
- ½cup chopped fresh flat-leaf parsley
Step 1Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
Step 2Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
Step 3Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.