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   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   
        
     Uncle Dirty Dave's Archives   
       
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