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Ingredients
- 1 (3 lb) frying chicken cut into serving-sized pieces
- Salt and pepper
- 1–2 Tbsp olive oil
- 1/4 cup dry white wine
- 1/8 cup dry vermouth
- 2 Tbsp chopped fresh parsley or 2 tsp dried
- 2 tsp dried basil
- 1 tsp dried oregano
- Pinch of red pepper flakes
- 40 cloves garlic peeled, about 3 heads
- 4 ribs celery sliced
- Juice and grated peel of 1 lemon
Ingredients
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Instructions
- Remove skin from chicken, if desired. Sprinkle with salt and pepper. Heat oil in large skillet over medium heat and add chicken. Cook 10 minutes or until browned on all sides and set aside.
- Combine wine, vermouth, parsley, basil, oregano, and red pepper flakes in a large bowl.
- Add chicken to herb mixture and coat well. Add garlic and celery to slow cooker.
- Place chicken on top of celery in slow cooker, and sprinkle with lemon juice and peel. Add any remaining herb mixture.
- Cover and cook on LOW for 6 hours or until chicken is no longer pink in the center.
Recipe Notes
Recipe courtesy of Romayne Lindstrom, Iola, WI.
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