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


1. 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.
2. 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.

Yield: 4 servings

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