This is one of my easy, festive chicken recipes. I have made it in the crockpot, stove top and pressure cooker and it always comes out great!
1 chicken, skinned. This recipe also works well with thighs or legs and thighs
2 cups carrots, sliced on the diagonal, or use baby carrots. I personally do not like baby carrots, as I feel they are less flavorful and crisp.
12 cloves garlic, peeled and whole
½ cups wine, broth or water.
1 teaspoon thyme, or use fresh oregano at the end of the cooking
¾ teaspoon salt
¼ teaspoon pepper
2 tablespoon potato/corn or tapioca starch
2 tablespoon water
Place chicken, carrots and garlic in crockpot. Season, add water. Cook on low.
I also make this in the pressure cooker, 7 minutes to pressure.
This also can be made on top of the stove. I call it maximum taste for minimal effort. A winner every time.
Optional: remove chicken and carrots once cooked. Add starch which has been dissolved in water. Cook on high until thickened and pour over chicken and carrots. Adds an easy gourmet touch.
I save the sauce and use it for other dishes, especially cholent. I jokingly refer to this a “liquid gold.”
When I made it over the holidays, I couldn’t take a picture because all the chicken was eaten and there were only a few leftover carrots!
I made it again today, and below are the pictures:
My husband said, “Gosh, this is good!”