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| Ⓒ Provided by Martha Stewart |
By Clarkson Potter, Martha Stewart
Developing this recipe -- a riff on the French bistro classic -- taught us a thing or two about how the slow, steady, moist heat of the slow cooker really intensifies flavors. When we tried the traditional 40-clove recipe, the garlic flavor was so strong, we cut the number in half (and we love garlic!).
Yield:
Serves 6 to 8
More Recipe: Baked Chicken Legs with Chickpeas, Olives, and Greens Recipe
Ingredients
- 8 whole chicken legs (about 4 pounds)
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 20 garlic cloves
- 2 lemons, thinly sliced
- 6 thyme sprigs
- Crusty bread, for serving
Directions
Step 1
Preheat a 5-to 6-quart slow cooker; preheat oven to broil.Step 2
Place chicken skin side up on a rimmed baking sheet. Rub oil onto skin and season generously with salt and pepper. Broil until skin is brown in places. Transfer chicken to the slow cooker. Add garlic, lemons, and thyme. Cover and cook on high until meat is tender and cooked through, about 2 1/2 hours (or on low for 5 hours). Serve with braised garlic, cooking liquid, and bread.More Recipe: Classic Slow-Cooker Chicken in Red Wine Recipe
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