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Slow-Cooked Chicken with 40 Cloves of Garlic

It sounds crazy to cook chicken with so much garlic, but, trust us, the garlic sweetens and mellows as it is slowly braised in the Crock Pot, turning into a rich, aromatic sauce. This is our version of a classic French dish.


  • 1 small chicken (about 3 pounds), cut into 6 pieces (legs, thighs, and breasts without backbones)
  • Salt and ground black pepper
  • All-purpose flour for coating
  • 2 tablespoons vegetable oil
  • 1/2 cup diced onions
  • 1/2 cup diced peeled carrots
  • 1/2 cup diced celery
  • 40 cloves garlic, peeled (about 4 heads, see our tip below)
  • 6 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 3/4 ounce Glace de Poulet Gold® (or Fond de Poulet Gold®) dissolved in 2 cups hot water (or use 2 cups More Than Gourmet Ready-to-Use Chicken Stock)
  • 2 teaspoons dried Herbes de Provence
  • 2 medium bay leaves
  • 1/2 cup roughly chopped fresh parsley
  • Salt and pepper


  1. Coat the chicken pieces with flour and pat off the excess. Season the chicken pieces with salt and pepper.
  2. In a large, heavy pan, warm the oil over medium heat. Brown chicken pieces lightly on all sides, 8 to 10 minutes. Transfer the chicken to a 6- to 8-quart slow cooker.
  3. Discard all but 1 tablespoon of oil from the pan.  Turn the heat to medium-low and add the onions, carrots, celery, and garlic to the pan.  Cook for 10 to 12 minutes, stirring occasionally, until the garlic is lightly browned.
  4. Stir in the 6 tablespoons of all-purpose flour. Add the wine and stock and bring to a simmer, stirring, until the mixture thickens, then pour it over the chicken in the slow cooker. Add the bay leaves and Herbes de Provence, and stir to mix. Cover the slow cooker and cook for 3 to 4 hours on high or 6 to 7 hours on low.
  5. Transfer the chicken to a serving platter. Remove the bay leaves from the sauce and stir in the parsley.  Season to taste with salt and pepper, pour the sauce over the chicken, and serve.

Additional Tips

After you separate the garlic heads into cloves, here's how to peel them: Place the garlic cloves in a medium-size metal mixing bowl, then place another metal mixing bowl of the same size (or a metal baking sheet) inverted over the top.  Holding the bowls firmly together, shake the garlic vigorously for 1 minute.  When you remove the top bowl, you'll find that most of the cloves are peeled.  Peel the remaining ones by gently crushing each clove under the blade of your chef's knife and pulling off the loosened peel.

Wine Pairing: Chardonnay or dry Rosé

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Classic French Stocks and Sauces