Subj : Crockpot N.Y. Times - 52
To   : All
From : Dave Drum
Date : Wed Apr 03 2024 17:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chicken w/20 Cloves Of Garlic
 Categories: Poultry, Vegetables, Wine, Herbs, Chilies
      Yield: 4 Servings
 
     28 oz (2 cans) cannellini beans;
           - drained
     20 cl Garlic; smashed, (about 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 Bone-in, skin-on chicken
           - thighs
    1/2    Lemon; juiced
      2    Scallions; trimmed, white/lt
           - green parts thin sliced
    1/2 c  Chopped fresh flat-leaf
           - parsley
 
  Combine the beans, garlic, wine, oil, vinegar, thyme
  and red-pepper flakes in a 6 to 8 quart 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.
  
  By Sarah DiGregorio
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's best to use a chicken that is already dead.
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