MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Cooker Chicken With 20 Cloves Of Garlic
 Categories: Poultry, Vegetables, Wine, Herbs, Chilies
      Yield: 4 Servings

     28 oz Cannellini beans (2 cans);
           - drained
     20 cl Garlic; smashed, (2 heads)
    1/8 c  White wine
      2 tb Olive oil
      1 tb White wine vinegar
      2    Fresh thyme sprigs -OR-
    1/2 ts Dried thyme
    1/2 ts Red-pepper flakes
           Salt & black pepper
      2 lb Chicken thighs;
           - bone-in, skin-on
    1/2    Lemon; juice of
      2    Scallions; trimmed, white/
           - light green parts
           - thin sliced
    1/2 c  Fresh flat-leaf parsley;
           - chopped

  Combine the beans, garlic, wine, oil, vinegar, thyme, and
  red-pepper flakes in a 6 to 8 qt slow cooker. Season lightly with
  salt and generously with pepper. Season the chicken thighs all over
  with salt & 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.

  Line 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.

  Stir the lemon juice, scallions and parsley into the beans. Serve
  the beans in bowls, and top with the chicken.

  Recipe by Sarah DiGregorio

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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