Branch

Stovetop Creamy Garlic Chicken

Adapted recipe for stovetop cooking instead of slow cooker.

Add the halved potatoes to a slow cooker. Stir in the wine, chicken stock, shallots, garlic, and thyme. Season with salt and pepper.
Arrange the chicken evenly over the potatoes.
Cover and cook on low for 5 to 6 hours, or until the chicken is fully cooked. Add the broccoli during the last 30 minutes of cooking.
Once done, remove the chicken, potatoes, and broccoli from the slow cooker and keep warm.
In a small bowl, whisk together the cream, lemon juice, and cornstarch. Pour the mixture into the slow cooker.
Cover and cook on high for 10 to 15 minutes, until the sauce thickens.
In a large skillet, melt the butter over medium heat. Add the chicken thighs and sear on both sides until browned, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the halved potatoes, wine, chicken stock, shallots, garlic, and thyme. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
Return the chicken to the skillet, cover, and cook on low for an additional 20-30 minutes, or until the chicken is fully cooked. Add the broccoli during the last 5-7 minutes of cooking.
Once done, remove the chicken, potatoes, and broccoli from the skillet and keep warm.
In a small bowl, whisk together the cream, lemon juice, and cornstarch. Pour the mixture into the skillet.
Increase heat to medium and cook, stirring, for 5-10 minutes until the sauce thickens.