MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Chicken w/20 Cloves Of Garlic
Categories: Poultry, Vegetables, Wine, Herbs, Chilies
Yield: 4 Servings

28 oz (2 cans) cannellini beans;
- drained
20 cl Garlic; smashed, (about 2
- heads)
1/8 c White wine
2 tb Olive oil
1 tb White wine vinegar
2 Fresh thyme sprigs or 1/2
ts Dried thyme
1/2 ts Red-pepper flakes
Salt & black pepper
2 lb Bone-in, skin-on chicken
- thighs
1/2 Lemon; juiced
2 Scallions; trimmed, white/lt
- green parts thin sliced
1/2 c Chopped fresh flat-leaf
- parsley

Combine the beans, garlic, wine, oil, vinegar, thyme
and red-pepper flakes in a 6 to 8 quart slow cooker.
Season lightly with salt and generously with pepper.
Season the chicken thighs all over with salt & pepper,
then nestle them in an even layer on top of the beans,
skin-side up. Cover and cook on high for 3 hours or
low for 6 hours.

Line a sheet pan with foil and heat a broiler. Using
tongs, remove the chicken thighs from the slow cooker,
place them on the foil, skin-side up, and broil for 2 to
4 minutes, rotating once, until the chicken skin is
golden and caramelized in spots.

Stir the lemon juice, scallions and parsley into the
beans. Serve the beans in bowls, and top with the
chicken.

By Sarah DiGregorio

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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... It's best to use a chicken that is already dead.
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