3 pounds chicken pieces, bone and skin on, patted dry Coarse salt and ground pepper 1 tablespoon olive oil 1 large onion, halved and thinly sliced 6 garlic cloves, peeled, halved 2 teaspoons dried thyme 1 cup dry white wine, such as Sauvignon Blanc 1/3 cup all-purpose flour 1 cup pearl couscous Chopped fresh parsley, for serving 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 10 minutes. Turn and brown on second side about 5 minutes. 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 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.
MCT Information Services; adapted from Every day Food magazine, December 2011 issue.
Slow-cooker Garlic Chicken