With Valentine’s Day right around the corner, I thought I would share one of our favorite dinners. Originally passed along to me from my Mother-in-Law, it was a Weight Watcher’s recipe she’d picked up along the way. I’ve changed it very little, because the recipe is pretty good the way it was written. And I just about never leave a recipe well enough alone. It’s just not in my genetic make-up.
With four boys, we don’t get out to eat as much as we once did. But sometimes, I want dinner to feel like we did. I make this when I am short on time, but I still want to set the mood of a fancy restaurant meal at home. Chicken with Carrots and Roasted Garlic gets its slow roasted flavor from hanging out all day in a crock pot. That it is a crock pot meal just means it a snap to make on a weekday, but the flavor hints at hours of preparation. Perfect when Valentine’s Day falls during the week. Or heck, make any day like Valentine’s Day and serve this whenever the mood strikes.
Here’s what you’ll need:
8 bone-in chicken thighs
4 medium carrots
12 cloves of garlic
½ C. dry white wine (or chicken broth)
1 tsp. Herbes de Provence (a blend of rosemary, thyme, and marjoram)
½ tsp. kosher salt
¼ tsp. black pepper
2 Tbs. cornstarch
2 Tbs. water
Spraying the inside of the crock of a slow cooker with olive oil or cooking spray. Set it aside for a few minutes.
I like to start by peeling all of the garlic. All 12 cloves. I know that sounds like a lot of garlic, and it is, but it will slow roast all day in the crock pot, and will mellow into a sweet, soft nuttiness that will be divine. To peel garlic quickly, separate the cloves, and rest a large knife on top of the clove.
With the heel of your hand, carefully whack the top of the knife resting on the garlic clove. You shouldn’t have to be too forceful here, the skin should crack, making it easier to peel the clove. This method also helps to bruise the garlic a bit, which will allow the oils to mingle in the cooking liquid. That is a very good thing.
Peel the carrots and thinly slice them on a diagonal, also called a bias. Set them aside for a few minutes to we can attend to the chicken.
I realize that some markets will skin your chicken thighs for you, but where is the fun in that? Besides, when you buy the chicken thighs whole, they are quite economical.
The thing about chicken thighs, is that the skin is very easily removed. Just life the skin to expose the connective membrane.
Gently run the knife along the membrane to break it. Chicken thighs only really have the connective membrane on the edges, so the rest of the skin hangs a little loosey-goosey. I can totally relate.
Once the membrane is broken, you should be able to open the flap of skin like the cover of a book. Then run the knife along the connected edge to remove the skin. Put the newly skinned thigh in the prepared crock.
Then grab a little dry white wine. But don’t drink it! It’s for the sauce, and it’ll mingle well with the carrots and roasted garlic. If wine is not your thing, then chicken broth is a delicious substitute.
Pour a little bit of wine, half a cup or so, over the top of the chicken thighs.
Sprinkle the garlic cloves over top of the chicken. Try to keep them fairly evenly dispersed so that the garlicky goodness permeates every inch of chicken.
Add the carrots, then sprinkle the salt, pepper, and Herbes de Provence over everything. Herbes de Provence is just a blend of thyme, rosemary, and marjoram.
If you don’t have any Herbes de Provence on hand, just thyme or rosemary would be fine. Cover the crock, and cook the chicken on low heat for 7-8 hours, or until the chicken is done, and very tender.
Turn the slow cooker to the high heat setting. Remove the chicken, carrots, and now roasted garlic from the crock with a slotted spoon and onto a serving platter.
Cover the serving platter tightly with aluminum foil to keep everything warm. We are on to more important things–like the gravy.
Dump the cornstarch into a small glass, and add an equal amount of cold water.
Stir the mixture with a fork, until smooth. We don’t want lumpy gravy.
Pour the mixture into all those lovely juices in the crock pot, and give it a big stir. (Remember, at this point the heat should be turned up to high.) Allow the juices to thicken for 15 minutes, stirring every few minutes along the way.
Once the gravy has thickened, it’s time to plate up! Place a chicken thigh (or two) on a plate, and scoop a bit of the carrots and roasted garlic on top. Then ladle on a little gravy, just to improve the outlook of things. Doesn’t that look nice?
But I’m in the mood for a little bit more than nice. I’m in the mood for something a bit more delightful. So I did what any self-respecting person would do–I made mashed potatoes. It’s the right thing to do when there is gravy involved. Then I heaped them on the plate with the chicken and veggies, and poured gravy over all.
Now that’s delightful!
Chicken with Carrots and Roasted Garlic
http://comfortablydomestic.com
Serves 4-6
8 bone-in chicken thighs, skin removed
4 medium carrots, peeled and thinly sliced (about 2 cups)
12 cloves of garlic, peeled
½ C. dry white wine (or chicken broth)
1 tsp. Herbes de Provence (a blend of rosemary, thyme, and marjoram)
½ tsp. kosher salt
¼ tsp. black pepper
2 Tbs. cornstarch
2 Tbs. water
- Spray the inside of the crock of a slow cooker with olive oil.
- If desired, brown the top of the chicken thighs in a hot skillet, with about half a tablespoon of bacon grease or olive oil. Once the chicken is browned on top, toss the carrots and garlic into the skillet for 30 to 45 seconds to brown a bit.
- Place the chicken thighs, peeled garlic, and sliced carrots into the crock.
- Pour wine, (or chicken broth,) over the mixture, and sprinkle with Herbes de Provence, salt, and pepper.
- Cover the crock with the lid, and cook on low heat for 7-8 hours, or until chicken is tender, and no longer pink inside.
- Remove the chicken, carrots, and garlic with a slotted spoon, onto a serving platter. Cover with aluminum foil to keep warm.
- Increase the heat on the slow cooker to high.
- Combine the cornstarch and water in a small cup, stirring with a fork until smooth.
- Stir the cornstarch mixture into the juices in the crock pot. Allow juices to thicken on high heat, for 15 minutes, stirring frequently.
- To serve, place 1 or 2 chicken thighs on a plate with a scoop of carrots and roasted garlic. Ladle gravy over all.
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