Garlic Chicken

  • 1/2 cup fat-free, lower-sodium chicken broth
  • 3 tablespoons dry white wine
  • 2 tablespoons cognac
  • 1 (3 1/3-pound) whole chicken, skinned and cut into 8 pieces
  • 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)

Preparation

  1. 1. Combine first 3 ingredients in a small bowl.
  2. 2. 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 a 4-quart electric slow cooker.
  3. 3. 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.


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