It doesn’t happen often, but occasionally I’ll make a dish that that Shane enjoys more with nearly every bite. Tonight’s chicken was one of those dishes.
This recipe was adapted from one I found on A Year of Slow Cooking and modified based on recipes in the same vein. The original recipe called for paprika and no extra liquid, while the Barefoot Contessa called for wine, Cognac, heavy cream, and fresh herbs for a luxurious sauce. Alton Brown‘s version called for 1/2 cup plus 2 tablespoons olive oil, making it sound more like fried and then baked chicken. I skipped the excess fat in both alternate versions, but did riff on their spicing, subbing ras el hanout for the paprika and adding fresh herbs from the garden. All of that plus the chicken, garlic, and onion went into the crockpot before I left for work at 7.
We came home to a house that smelled amazing. The onions and garlic had charred a bit – 8 hours in the crockpot was a bit too long, so I recommend 7 hours – but the chicken was terrifically moist and flavorful. I served it with crusty bread and sauteed mushrooms and wee summer squash. Totally simple, totally delicious, and with every bite, Shane made more noises of happiness, finally proclaiming that next time we have to make the full chicken because two legs and thighs definitely wasn’t enough. That’s what I like to hear!
25 Clove Garlic Chicken
Adapted from Slow Cooker 20 to 40 Clove Garlic Chicken
3-4 pound chicken, cut up (2 legs and thighs served 3 people)
2 yellow onions, sliced
25+ cloves garlic, peeled
1 tablespoon olive oil
1 teaspoon ras el hanout
2 bay leaves
1 teaspoon fresh rosemary
1 teaspoon fresh oregano or thyme
2 teaspoons kosher salt (believe it or not, I measured this out)
1 teaspoon pepper
Place onions in the bottom of a large crockpot, then top with garlic cloves. Place the chicken pieces on top, then dust with half of the spices. Flip the chicken over and dust with the rest of the spices. Cover your crockpot and cook on low for 7 hours – less if you’re using chicken off the bone.