After removing the chicken from the pot, I strained off the rich liquid and with the addition of some flour, butter, salt and pepper made some gravy which I served over a steaming scoop of rice. After all my years in the kitchen, this principle still holds true for me …simple food cooked with love shared with family and friends is total joy.
A simple preparation, with most of the work done by a slow cooker, this dish comes together with a yummy homemade feel.
- 1 whole chicken - cut up
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 3 lemons cut into thick slices
- 3 garlic bulbs - tops cut off to expose cloves
- 2 cups chicken or vegetable stock
- 1 teaspoon dried thyme
Heat oil in a heavy bottom pan. Sprinkle chicken with salt and pepper and brown in hot pan working in batches.
Place all but 3 to 4 lemon slices on bottom of crockpot along with garlic bulbs.
Layer chicken on top of lemon and garlic. Gently pour over stock. Place remaining lemon slices on top of chicken and sprinkle on thyme.
Set slow cooker to low and cook for 6 hours.
When done, remove chicken from pot and strain broth.
Serve chicken and gravy over rice, noodles or creamy grits.
Melt 2 tablespoon of butter in a pan.
Whisk in 2 tablespoons of flour and cook until golden brown.
Slowly pour in flavored broth and continue to whisk until smooth. Cook on medium heat until gravy is thickened, stirring constantly.