Ingredients
1 cup chicken stock
1/4 cup dry white wine
3 tablespoons flour
2 tablespoons lemon juice
2.5 pounds bone-in chicken thighs
2 teaspoons salt
1 teaspoon pepper
1.5 pounds red potatoes
40 cloves garlic cloves, peeled
12 sprigs fresh thyme
Preparation
Add stock, wine, flour, and lemon juice to slow cooker.
Add chicken thighs in an even layer to the bottom of the slow cooker and sprinkle with salt and pepper.
Arrange potatoes, garlic, and thyme over the chicken. Sprinkle with salt and pepper.
Cover slow cooker and cook on LOW for 8 hours.
Transfer chicken and potatoes to a platter.
Strain sauce and garlic through a sieve into a stock pot. Add garlic to the platter with the chicken and potatoes. Put in the oven to warm.
Skim any fat from the top of the sauce and place over medium low heat to simmer. Simmer until reduced by half and a gravy forms. Serve gravy over chicken and potatoes.
