Prep Time
10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 servings
 Calories 317 kcal

  • 2 lbs boneless chicken breasts
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 1 small onion finely diced
  • 40 cloves garlic peeled (about 3 heads garlic total)
  • 1/4 cup white whole wheat flour
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 tablespoon minced fresh thyme
  • 2 tablespoons minced fresh parsley
  • Hot pasta or rice for serving
  1. Pat chicken breasts dry with paper towls and season with salt and pepper. In a large non-stick skillet over medium-high heat, heat oil until shimmery. Working in batches, brown chicken 3-4 minutes on each side until golden brown. Transfer seared chicken to a 4-qt slow cooker and set aside.
  2. Saute onion, and garlic cloves in remaining pan drippings in skillet over medium-high heat until lightly golden and caramelized. Reduce heat to medium and stir in flour. Slowly whisk in wine and chicken broth until sauce is smooth. Bring sauce to a simmer over medium heat, stirring occasionally until thickened. Remove from heat and season with salt and pepper to taste.
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