I found the recipe in the Best of Bridge Slow Cooker Cookbook.
- 8 skin-on bone-in chicken thighs (I used drumsticks instead)
- Salt and pepper
- 1.5 tsp (7ml) olive oil
- 1.5 tsp (7ml) butter
- 2 onions, finely chopped
- 30 to 40 peeled chopped cloves garlic (I used bottled minced garlic ... 1 clove = 1/2 tsp ... so I used 20 tsp)
- 1/2 cup (125ml) dry white wine (all I had to use was sauvignon blanc or bubbly so I went with the sauvignon blanc)
- 1 cup (250ml) chicken broth
- 2 T (30ml) flour
- 3 T (45ml) cold water
- 1/4 cup chopped fresh parsley (I had none so did without)
- Use a 5 to 6 quart slow cooker.
- Season chicken well with salt and pepper.
- In a skillet, heat oil and butter over medium-high heat.
- Brown chicken on both sides, in two batches. Transfer to slow cooker.
- Drain off all but 1 T (15ml) of fat from skillet. Reduce heat to medium. Add onions and garlic; cook, stirring occasionally, for about seven minutes, until light golden.
- Stir in wine, then broth, scraping up brown bits from bottom of pan; bring to a boil.
- Pour over chicken.
- Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours, until juices run clear when chicken is pierced. (I put it on low at 8:30am and we ate at 6pm.)
- Using a spoon, remove excess fat from surface of sauce, if necessary.
- In a small bowl, combine flour and cold water until smooth.
- Push chicken and garlic to one side of slow cooker.
- Whisk flour mixture into cooking liquid. Stir to redistribute ingredients.
- Cover and cook on high for 15 minutes until sauce is thickened.
- Serve sprinkled with parsley.
When I got everything going this morning, the house smelled like GARLIC ... but when we ate, it wasn't overpowering.
It was delicious and easy to make. I'd make it again!