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Slow-Cooker Garlic Chicken with Couscous

  • Prep:
  • Total Time:
  • Servings: 4
Slow-Cooker Garlic Chicken with Couscous

Photography: Romulo Yanes

Source: Everyday Food, December 2011

Ingredients

  • 1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 6 garlic cloves, halved
  • 2 teaspoons dried thyme
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup all-purpose flour
  • 1 cup couscous
  • Chopped fresh parsley, for serving

Directions

  1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.

  2. Combine 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 tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

Cook's Notes

Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes.

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