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Slow-cooker Garlic Chicken
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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.

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