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Prep 25min
Total4hr25min
Servings4
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Ingredients
1/2
cup reduced-sodium chicken broth
3
tablespoons dry white wine
2
tablespoons cognac
1 1/2
teaspoons extra-virgin olive oil
1 1/2
teaspoons butter
1
whole chicken (3 to 3 1/2 lb), skin removed, cut into 8 pieces
1/4
teaspoon salt
1/8
teaspoon freshly ground pepper
40
cloves garlic (about 4 whole heads), peeled
2
teaspoons fresh thyme leaves
4
teaspoons chopped fresh parsley, if desired
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Steps
1
Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside.
2
In 12-inch nonstick skillet, heat oil and butter over medium-high heat. Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.
3
Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken. Sprinkle with thyme.
4
Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.
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Nutrition Facts
Serving Size:1 Serving
Calories
250
Total Fat
7g
0%
Saturated Fat
2g
0%
Sodium
260mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
1g
0%
Protein
33g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
4 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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