One of my favorite magazines to get in the mail is Everyday Food. It’s a Martha Stewart magazine. I was looking through the December issue when I stumbled upon this recipe. It sounded easy enough and the picture convinced me to go for it!
Prep Time: 25 minutes
Cook Time: 4 hours
1 whole chicken (3 1/2 pounds to 4 pounds),
cut into 6 to 8 pieces and patted dry
coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
6 garlic cloves, halved
2 teaspoons dried thyme
1 cup dry white wine, such as Sauvignon Blanc
1/3 cup all-purpose flour
1 cup couscous
chopped fresh parsley, for serving
1) 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 4 minutes.
2) 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.
3) 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 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.
My husband and I enjoyed this recipe. And I can tell you that I will be making it again! 🙂