Finger-Licking Lemon Chicken

Name: Finger-Licking Lemon Chicken
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 whole chicken, butchered into 8 pieces; 2 teaspoons salt; 1 teaspoon black pepper; 3 lemons, cut into thick slices; 3 whole garlic bulbs, cut in half to expose cloves; 2 cups chicken or vegetable stock; 1 teaspoon dried thyme; 2 tablespoons butter; 2 tablespoons flour

Chicken Slow Cooker Gastro-Pub

Time: 6 hours 10 minutes

Yield: 6 servings

About

Bring on the napkins! Finger-Licking Lemon Chicken will have you elbow-deep in lip-smacking great taste! A freshly butchered chicken is tenderly browned, then immersed in a lemon and garlic sauna of a slow cooker, along with some chicken stock to get the juices flowing and create the base of a gravy in the making. We've got thyme, lots of thyme, and the flavors in Finger-Licking Lemon Chicken show it! Serve with your favorite(s) and you will have them eating out of the palm of your hand... it's just that finger-licking-delicious!

Ingredients

2 tablespoons olive oil
1 whole chicken, butchered into 8 pieces
2 teaspoons salt
1 teaspoon black pepper
3 lemons, cut into thick slices
3 whole garlic bulbs, cut in half to expose cloves
2 cups chicken or vegetable stock
1 teaspoon dried thyme
2 tablespoons butter
2 tablespoons flour

Directions

Step 1 -In a large, heavy-bottomed pan, heat the olive oil.

Step 2 -Season the chicken pieces evenly with the salt and the black pepper.

Step 3 -Add the seasoned chicken pieces to the heated olive oil, in batches, and sear until they are lightly browned on each side.

Step 4 -In the bottom of a slow cooker, add all but 4 of the lemon slices and all of the garlic bulbs.

Step 5 -Layer the browned chicken pieces on top of the lemon slices and the garlic bulbs.

Step 6 -Gently pour the chicken stock over the chicken mixture.

Step 7 -Place the reserved lemon slices on top of the chicken mixture and sprinkle with the dried thyme.

Step 8 -Cook the chicken mixture on low heat until the meat reaches an internal temperature of 165 degrees F and the juices run clear, about 6 hours.

Step 9 -Transfer the cooked chicken pieces to a large plate and cover with aluminum foil to keep warm.

Step 10 -Strain and reserve the broth, then remove and discard the garlic bulbs. Reserve the lemon slices for garnish.

Step 11 -In a medium saucepan, melt the butter.

Step 12 -Add the flour to the melted butter and cook, whisking constantly, until it is golden-brown.

Step 13 -Slowly pour the strained chicken broth into the flour mixture and whisk until it is smooth. Cook, stirring constantly, until it has thickened into a gravy.

Step 14 -Serve the chicken pieces drizzled with the gravy, garnished with the reserved lemon slices.

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