slow-cooker garlic chicken with couscous... 4 hours

the goods:

3 to 4 split chicken breasts, bone-in, skin-on, patted dry

1 tablespoon extra-virgin olive oil

1 medium yellow onion, halved and thinly sliced

6 garlic cloves, halved

2 teaspoons dried thyme

1 cup dry white wine, such as Sauvignon Blanc

1/3 cup all-purpose flour

1 coup couscous

chopped fresh parsley, for serving

 

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.

Combine onion, garlic, and thyme in a 5-t-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 and 1/2 hours (or 7 hours on low).

Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.