1/2 cup reduced-sodium chicken broth
3 tablespoons dry white wine
2 tablespoons cognac
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons butter
1 whole chicken (3 to 3 1/2 lb), skin removed, cut into 8 pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
40 cloves garlic (about 4 whole heads), peeled
2 teaspoons fresh thyme leaves
4 teaspoons chopped fresh parsley, if desired


1. Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside.

2. In 12-inch nonstick skillet, heat oil and butter over medium-high heat. Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.

3. Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken. Sprinkle with thyme.

4. Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.