- 2 tablespoons olive oil
- 12 bone-in, skin-on chicken thighs (4 to 5 pounds)
- 3 teaspoons kosher salt
- 1 3/4 teaspoons freshly ground black pepper
- 2 tablespoons chopped fresh rosemary leaves
- Leaves from 6 sprigs fresh thyme (2 teaspoons thyme leaves)
- 40 cloves garlic, from 2 to 3 heads
- 1 cup dry white wine
- 2 tablespoons plus 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh parsley leaves
Heat a large skillet over medium-high heat, and when it is hot, add the olive oil. Season the chicken on both sides with 2 1/2 teaspoons of the salt and 1 1/2 teaspoons of the pepper. Working in batches so as to not overcrowd the skillet, sear the chicken, skin-side down, until golden brown, about 6 minutes. Brown briefly on the second side, and then transfer the browned chicken to a 6-quart slow cooker. Sprinkle the chicken with the rosemary, thyme leaves and garlic. Then pour the wine and 2 tablespoons of the lemon juice over the chicken.
Cook on low for 4 1/2 hours, rearranging the chicken once or twice to ensure even cooking, until it is fall-off-the-bone tender. Transfer the chicken and some of the garlic cloves to a platter and cover to keep warm.
In a medium bowl, stir the flour and butter together to form a smooth paste. Whisk 1/2 cup of the hot juices from the slow cooker into the flour-butter mixture until smooth. Then add this mixture to the slow cooker and whisk to combine with the remaining juices. Cover and continue to cook until the gravy has thickened, 20 to 30 minutes.
Stir in the remaining 2 teaspoons lemon juice, and season the sauce with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve the chicken with the gravy spooned over the top and sprinkled with the parsley.
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