Cuisses de poulet à l’ail et au bacon en sauce

Ingrédients

• 8 oz. bacon, sliced before cooking
• 2-3 lb. bone-in skin-on chicken thighs (5-6 thighs)
• 40 cloves garlic, peeled
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 0.87 oz. chicken gravy packet (such as McCormick)
• 1/2 cup water

Préparation

1. 1

   Cook the bacon: Set a large skillet over medium-high heat. Add the sliced bacon and cook until it is crisp and browned. Remove the bacon and drain on paper towels. Discard most of the bacon grease from the pan, leaving about 2 tablespoons for cooking the chicken.

2. 2

   Brown the chicken thighs: Season the chicken thighs with salt and pepper. Add them to the skillet and brown on both sides for about 3-4 minutes per side, to develop flavor and color.

3. 3

   Prepare slow cooker: Place the browned chicken thighs in the slow cooker, arranging them in a single layer if possible.

4. 4

   Add bacon, thyme, and garlic: Sprinkle the cooked bacon, dried thyme, and all 40 peeled garlic cloves evenly over the chicken in the slow cooker.

5. 5

   Make the gravy sauce: In a small bowl, whisk together the chicken gravy packet and ½ cup water until smooth. Pour this mixture evenly over the chicken and garlic.

6. 6

   Slow cook the dish: Cover and cook on LOW for 5 to 6 hours, or until the chicken is tender, fully cooked through, and the garlic is soft and mellow.