Chicken and Carrots with Wine Sauce
| 2 | cups diagonally sliced carrots | 8 | chicken thighs, skinned |
| 12 | garlic cloves, peeled | 1/2 | cup dry white wine |
| 1 | teaspoon dried thyme | 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper | | |
| | | |
|
 |
Combine carrot, chicken, & garlic in an electric slow cooker; add wine. Sprinkle with thyme, salt, & black pepper. Cover with lid; cook on low heat setting for 8 hours. Remove carrot, chicken, & garlic, reserving cooking liquid. Place 1/3 cup carrot, 3 garlic cloves, & 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving. Serves 4.
| | |
|