Just when I thought my kids’ football season was over, it somehow extended itself into several more weeks. Once the season was over, the 2nd placers then participated in a tournament where they got 2nd place, and then guess what… yeah, another tournament as 2nd placers. I love watching these little guys play football, but MAN it kills dinner time. I’m not such a crock potter, but crock pots save me on busy sport’s nights, and there are a handful of recipes worth trying- like this one: Slow Cooker Garlic Chicken.
It’s such a simple, no-brainer recipe. And I made a simple, no-brainer creamy polenta to go with it too.
Chicken pieces are fried up on one side only, just to brown them lightly. I wouldn’t use boneless chicken for this recipe. The bone-in chicken keeps the meat more tender.
In a slow cooker, layer onion, garlic, and fresh thyme.
Place the lightly-browned chicken on top.
Make a sauce of sorts, beginning with white wine…
and mixing it with flour (or gluten-free flour or tapioca starch for my GF friends).
Pour over the chicken in the slow cooker. Put the lid on the slow cooker and cook on high for 3 1/2 hours or on low for 7 hours.
I used instant polenta as my base- made it according to the package instructions except that I substituted 1/2 of the water for milk, added a tablespoon of butter and a spoonful of cream cheese. This made for a delicious and creamy “side” to the slow cooker garlic chicken.
Enjoy this new dinner idea as a nice departure from all of the seasonal sweet treats And if you need a super easy dinner to be ready for you when you come home from all of your busy activities.
Yield: 4 servings
Prep Time: 25 min
Cook Time: 4 hr
3 to 4 pounds of bone-in chicken pieces (drumsticks, breasts, thighs)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium sweet onion, sliced
8 large garlic cloves, halved
several sprigs fresh thyme
1 cup dry white wine (Sauvignon Blanc is good)
1/3 cup all-purpose flour
1. Season the chicken with salt and pepper. In a large skillet, heat oil over medium- high heat. Cook the chicken, skin-side-down, until the skin turns golden brown (about 4 minutes).
2. Combine the onion, garlic and thyme in a 5 to 6-quart slow cooker and season with salt and pepper. Top with chicken, skin-side-up. In a small bowl, whisk together wine and flour until smooth and pour it over the chicken and into the slow cooker. Cover and cook until the chicken is tender- 3 1/2 hours on HIGH or 7 hours on LOW.
3. Serve chicken topped with sauce. Serve over rice, couscous, polenta or potatoes.
*This recipe is gluten-free adaptable- substitute gluten-free flour or tapioca starch for the all-purpose flour.
*A delicious accompaniment to this dish is polenta. Prepare instant polenta as directed, substituting milk for 1/2 of the water and adding in 1 tablespoon of butter and a spoonful or two of cream cheese.
*If you would prefer to cook this in the oven, brown the chicken in a Dutch oven, then add remaining ingredients plus 1 cup chicken broth. Cover and cook at 350 degrees F. until the chicken is cooked through and tender, about 40 minutes.
Source: RecipeGirl.com (Adapted from Everyday Food)