Ingredients
1/2 cup chicken broth (certified gluten-free if necessary)
3 tablespoons dry white wine/white wine vinegar
2 tablespoons cognac
1 whole chicken, skinned and cut into 8 pieces or 3 lb. chicken breast
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
40 garlic cloves, peeled (about 4 whole heads)
2 teaspoons fresh thyme leaves
4 teaspoons chopped fresh parsley (optional)
Directions
- Combine first 3 ingredients in a small bowl.
- Discard giblets and neck from chicken. Rinse chicken and pat dry. Heat oil and butter in a 12-inch nonstick skillet over medium-high heat until butter melts. Sprinkle chicken pieces evenly with salt and pepper. Add chicken pieces to pan; cook 2 1/2 minutes on each side or until golden. Remove chicken from pan; place in the crockpot.
- Reduce heat to medium. Add garlic to drippings in pan; sauté 1 minute or until garlic begins to brown. Stir in broth mixture, scraping pan to loosen browned bits. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken; sprinkle with thyme. Cover and cook on LOW for 4 hours or until chicken is done. Serve sauce and garlic with chicken. Garnish with chopped parsley, if desired.
Candisol omit vinegar & cognac; PAN & HCL omit cognac; BIL approved