Slow cooked braised garlic chicken UPDATED

My original braised garlic chicken from a decade ago has been super popular over the years and each time I make it, I get asked for the recipe. I've tweaked and updated the recipe from the original, so I thought I had better update the recipe on the website too. You won't find me blathering on an on (one of the few places I don't!) so let's get right onto the recipe.

Here's the updated recipe:

Ingredients:

• 8 pieces chicken thigh, deboned
• Salt and pepper
• 2 tablespoons plain flour
• 2 tablespoons canola oil
• 4 heads of garlic, separated into cloves, peeled (Note 1)
  • I’ve used up to as many as 80 cloves of peeled garlic (Note 2)
• 1/4 cup dry white wine
• 4 cups stock
• 1 tablespoon chopped fresh thyme

Instructions:

• In a large Dutch oven, pour in oil, and heat oil on medium-high. If you are using a crock pot, then use a frying pan for the chicken and garlic steps next. Otherwise, you can do it in the Dutch oven.
• Season the chicken all over with salt and pepper. Toss in flour. In a large frying pan over medium-high heat, warm the canola oil. Working in batches if necessary, add the chicken and cook, turning until well browned, 7 - 10 minutes. Remove from pan and set aside.
• Pour off all but 2 tablespoons of fat in the pan. Add the garlic cloves and saute over medium-high heat until lightly browned, about 3 to 5 minutes. You want the garlic to be a lovely toasty brown on most sides.
• Pour in the wine and deglaze the pan, stirring and scraping the brown bits on the bottom of the pan with a wooden spoon.
• Transfer the chicken to a slow cooker if using a crock pot. If using a Dutch oven, continue on. Sprinkle with thyme and add the garlic mixture. Add stock. Cover and cook until the chicken is tender and opaque throughout, 3 hours on the low heat setting.
  • In the oven with a Dutch oven, cook on 125°C for 3 hours.
• Transfer the chicken to a platter and cover loosely with aluminium foil to keep warm. Use a stick blender in the pot and blend the garlic (it will be very soft) into a creamy sauce. You can make it as smooth or as chunky as you like. If you want it chunky, blend less.
  • I also leave a bunch of the garlic whole cos they look nice with the chicken when plated and they are soft and creamy to eat. (Note 3)
• Bring the sauce to a simmer over medium-high heat and season to taste with salt and pepper. Transfer the chicken to a warmed platter and top with the sauce. Serve at once.
• I serve my garlic chicken on a bed of mashed potatoes and some broccolini on the side.

Notes:

1. I used to use unpeeled garlic, but fishing the garlic skins out of the pot is a faff, so I started using peeled garlic instead. Much easier.
2. I know that’s a lot of garlic, but it doesn’t taste or smell garlicky after hours and hours in the slow cooker.
3. If you are going to leave some of the garlic whole, scoop it out when you scoop out the chicken and set aside. I’d suggest you add some extra garlic if you’re going to do that.

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