Chicken and Carrots with Wine Sauce
Updated
I love using my crock pot. After working all day an spending an hour in traffic coming home, I don’t always feel like cooking. This recipe, adapted from the September 1999 issue of Cooking Light, can be thrown together in a few minutes before heading out the door in the morning. Set the timer so it finishes about the time you expect to be home, and come home to a fabulous, healthy, home-cooked meal! Serve with bread or rice and you’re good to go. The chicken falls off the bone when it’s done, and the garlic becomes soft and mellow.
Note, if you don’t have a timer on your crock pot, do what I do. I have a cheap electric timer from the hardware store. You know the kind – you can plug a lamp in it, or your Christmas lights, and set the on and off time. I just set the temperature on my crock pot and plug it into the timer.
Ingredients
4 medium carrots, sliced diagonally
2 pounds chicken thighs, skinned
12 whole garlic cloves, peeled
1/2 cup dry white wine
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine carrots, chicken, and garlic in an electric slow cooker, and add wine. Sprinkle with thyme, salt, and black pepper. Cover with lid; cook on low-heat setting for 8 hours.
Remove carrot, chicken, and garlic with a slotted spoon, reserving cooking liquid. Place 1/3 cup carrot, 3 garlic cloves, and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving.
Serves 4.
Per serving: 243 calories (25% from fat), 6.8g fat (1.7g saturated, 2.1g mono, 1.7g poly), 34.6g protein, 141mg cholesterol, 58mg calcium, 463mg sodium, 2g fiber, 2.8mg iron, 9.4g carbohydrates.
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September 10th, 2008 at 3:40 pm
This recipe sounds really good. 12 cloves of garlic though?! WOW! That’s a whole lot but it sounds wonderful
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February 2nd, 2009 at 9:44 am
Do you always use the chicken on a bone (and skin them) or do you buy boneless skinless thighs? I was wondering if it would work any differently with or without the bone.
Thanks!
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Dawn Reply:
February 2nd, 2009 at 10:41 am
I always buy the chicken on the bone and skin it myself. Boneless, skinless thighs aren’t available where I shop. I’m not sure how well it would work without the bone, since boneless chicken cooks faster. I’d probably reduce the total cooking time by an hour or so.
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