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     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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