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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 4 |
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America's Test Kitchen Ingredients:
1 tablespoon extra virgin olive oil |
2 onions, chopped medium |
6 garlic cloves, peeled |
1 teaspoon tomato paste |
1 tablespoon all-purpose flour |
1/4 cup dry white wine |
1/4 cup low sodium chicken broth |
5 fresh thyme sprigs |
2 bay leaves |
1 (4 1/2-5 lb) whole chickens, neck and giblets removed |
salt |
pepper |
Directions:
1. Heat oil in a large skillet over med-high heat until shimmering.
2. Add onion, garlic, and tomato paste; cook until onions are softened and lightly browned, 8-10 minutes.
3. Stir in flour and cook for 1 minute.
4. Slowly whisk in wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
5. Add thyme sprigs and bay leaves to slow cooker.
6. Season chicken with salt and pepper and place, breast side down, in slow cooker.
7. Cover and cook until chicken is tender, 4-6 hours on LOW.
8. Transfer chicken to cutting board, tent loosely with foil, and let rest for 20 minutes.
9. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
10. Strain liquid, discarding any solids, and season with salt and pepper to taste.
11. Carve chicken and serve with sauce.
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