Recipe Background
Garlic Chicken Dump: slow-cooked for tender chicken, ideal for game-night meals.
It was my first time hosting a game-night at my apartment, a cozy little spot where the living room hardly had room for a couch and the gaming setup. I wanted a dish that could simmer away while I focused on securing a high score and impressing my friends with my unmatched Mario Kart skills. Cue the Garlic Chicken Dump. I rummaged through my pantry and fridge, finding chicken thighs that I’d picked up on a whim, a wedge of lemon nearly at its last breath, and the obligatory bag of small red potatoes that always seemed to find its way into my cart. The star, though, was the 40 cloves of garlic. I knew roasting them would transform the dish into something magic.
As I whisked together stock, a splash of white wine, and flour, I was reminded of my grandma’s advice on sauces: consistency is key, dear. I adopted her tip—always whisk in one direction—and it never failed me. Into the slow cooker went the mixture, followed by the seasoned chicken, the trusty red potatoes, and enough thyme to perfume the whole apartment. Just before the marathon gaming commenced, I gave the slow cooker a knowing glance, trusting in the slow alchemy happening inside. Eight hours of gameplay and friendly competition later, we feasted on the tender chicken, topped with parsley and a spritz of lemon.
One practical chef-y tip I swear by: let the chicken rest for 5-10 minutes before serving. It helps the juices to settle, making each bite divine. And when straining the sauce, skim off the fat for a cleaner finish that melds beautifully with the chicken. This dish became game-night tradition, a hearty symphony of flavors embracing us, win or lose.
Ingredients
- 1 cup unsalted chicken stock
- 1/4 cup dry white wine
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter melted and cooled
- 2 tablespoons fresh lemon juice divided
- 6 chicken thighs skin-on and bone-in
- 1 3/4 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 1/2 pounds small red potatoes scrubbed
- 40 cloves garlic peeled
- 12 fresh thyme sprigs
- 3 tablespoons fresh parsley chopped
- lemon slices to taste, for garnish
Directions
- Spray a 6-quart slow cooker with cooking spray.
- Combine the stock, the wine, the flour, the butter, and 1 tablespoon of lemon juice in a medium bowl and whisk to combine.
- Pour the stock mixture into the slow cooker.
- Sprinkle the chicken thighs evenly with 3/4 teaspoon of the salt and 1/4 teaspoon of the ground pepper.
- Place the thighs in the slow cooker, skin-side down.
- Arrange the potatoes, the garlic cloves, and the thyme sprigs over the chicken in the slow cooker.
- Sprinkle 1/2 teaspoon of the salt and the remaining pepper evenly over the garlic and the potatoes.
- Cover the slow cooker and cook on low heat until the chicken reaches an internal temperature of 165 degrees F and is very tender, about 8 hours.
- Transfer the chicken to a platter.
- Transfer the potatoes and the garlic to a platter with a slotted spoon.
- Discard the thyme sprigs.
- Sprinkle the chicken and the potatoes evenly with the remaining salt, the remaining lemon juice, and the parsley.
- Strain the cooking liquid from the slow cooker through a sieve into a liquid measuring cup and let stand for 3 minutes.
- Skim any fat from the top of the measuring cup.
- Serve the chicken with the potatoes, the garlic cloves, the lemon slices, and the sauce.
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