What can I say – love all those French garlic rich chicken dishes. I adore chicken kissed with wine. I love playing around with new recipes. So here we are; with a new recipe to play with from Eat At Home Cooks.com. She has a great take on the Forty-Clove chicken – utilizing legs and cooking everything up in a slow cooker. The only changes I’ve made is to include warm baguettes and create a sauce of sorts using the chicken juices that accumulate in the pot reduced with a little white wine. Let’s face it, just about everything is elevated when wine is added to the dish. This recipe is a blend of her awesome crock pot method and my rendition of French Country Forty-Clove Garlic Chicken.
There is nothing better in this world than coming home to an awesome, flavor-packed supper that cooks up without you. Having a Crock pot is like having a little automated chef that does all the cooking for you. I think I’ll name mine George.
Forty-Cloves Crock Pot Garlic Chicken Legs
3-4 pounds of Chicken Legs
1 large Onion, sliced into slivers
1 tablespoon olive oil
2 Teaspoons Paprika
2 Teaspoons kosher salt
1 Teaspoon Pepper
40 garlic cloves, peeled left whole (about 3 bulbs)
1/2 Cup White Wine
1/2 Cup Chicken Stock
1 French Baguette, sliced and toasted
Olive Oil for Baguette (Extra virgin or flavored as desired)
Peel and slice onion into slivers. Place onions into the bottom of slow cooker.
Peel 40 cloves of garlic. Set aside. (Don’t worry about counting every clove or you might just drive yourself a little nuts).
In a large bowl or rimmed baking pan, mix chicken legs, olive oil, Paprika, salt, pepper and garlic cloves. Toss or mix well with your hands to coat and distribute everything evenly.
Pour seasoned chicken/garlic cloves into slow cooker over onions. Cover and let cook on HIGH 4-5 hours or LOW 7-8 hours.
Carefully remove chicken legs from slow cooker (meat will be falling off the bone). Keep chicken warm.
Strain juices from slow cooker into large skillet. Remove any bones from strainer, adding onion and garlic to skillet. Add white wine and chicken stock to the skillet. Bring to a boil. Reduce heat and let simmer about 10 minutes. Pour wine infused liquid over chicken, cover and keep warm until ready to serve.
When ready to serve, slice baguette into 1″-thick rounds. Brush with olive oil. Place on a baking sheet. Heat broiler element of oven. Place baking sheet with baguette rounds under broiler, about 4-5 inches from heat source. Broil until just beginning to brown. Watch carefully, remove from oven and serve with chicken.