1 Large whole Chicken
1/2 bottle of white wine (I used Savignon Blanc)
3 large lemons (zest first and put to the side)
1 head of garlic
1 large onion
1 Slow Cooker or large pot to cook in oven
Take entire chicken and rinse in cold water. Pat Dry with paper towel. Take 2 tablespoons of olive oil and coat entire chicken including core with olive oil, salt & pepper. Stuff cavity of chicken with one whole large onion and half a lemon. Drop into slow cooker. Top off with 1/2 bottle of wine or enough until liquid just below covering the entire chicken. Squeeze 1-2 entire lemons into wine and drop lemon into cooker. Top off with 4-5 crushed garlic cloves, skin on.
Set timer to low heat for 7-8 hours. Go sit on the couch and watch 3 of your favorite Christmas movies. Christmas Vacation....Die Hard....??
8 hours later.....
Pull chicken from slow cooker and set on a plate. Cover to cool. Chicken will continue to cook so you'll need to work quickly to prevent chicken from drying out.
While chicken is cooling take the remainder of the liquid and pour gently into large saucepan. Bring to a boil. Once boiling reduce heat to medium low. Depending on level of thickness you may need to add some flour and or increase wine content. Strain and serve.
Using a sharp knife remove legs from chicken as well as breasts (white meat). Remove onion from inner cavity of chicken and slice into quarters. Once all the meat has been removed discard the remainder of the chicken. I also prefer discarding the skin since the slow cooker won't create any crispness.
Plate as seen below.
To complete the Christmas Eve dinner accompany chicken with Sauteed Brussel Sprouts
- 1 pack of Brussel Sprouts washed & trimmed
- 1 tablespoon of EVOO
- 1 tablspoon of Lemon zest
- 1 shallot thinly sliced
- 1 minced clove of garlic
Heat garlic & shallots in olive oil. Add in brussel sprouts & cook until golden brown. Add lemon zest and give one final toss. Season to your liking.