Most of the time when I share a recipe I try to include a little story, a little anecdote that leads up to the food. I try to bring it all full circle in the end. Today, I’m not gonna lie. I got nothin’.
What I can tell you is this: I’m hungry. I like chicken. I like quick and easy prep. And this recipe fits the bill. It has garlic, it has wine, it has onions. It all goes into the slow cooker and comes out a chickeny-garlicky-saucy dinner to be served over a bed of couscous. This is a recipe I must share with you.
This recipe for Slow-Cooker Garlic Chicken With Couscous comes from good ole Martha Stewart. After lightly browning chicken pieces in a skillet, the onion, garlic and thyme are tossed into the slow cooker and the chicken pieces are placed on top with a little salt & pepper. Flour and white wine are whisked together and drizzled over top. In as little as 3.5 hours (on high) or 7 hours (on low), the chicken & sauce is ready to be served over couscous which takes approximately five minutes to prepare. Top it off with parsley.
I did make one slight adjustment, I de-glazed with about 1/2 cup of white wine along with the chicken stock, since I needed to use it up, but other than that I followed the recipe and I will definitely be making it again.
I’m especially fond of the leeks in this recipe. Leeks are my new obsession. Their flavor is similar to an onion but without the bite and almost buttery flavor.
I wish I had taken a picture of it for you… but I was too hungry to stop and grab my camera. Here’s the picture from Food and Wine:
Eating the leftovers over a little brown rice for lunch tomorrow. That’s a big deal, I don’t usually do leftovers. Make it! You won’t be disappointed!