Recipes Ingredients Meat & Poultry Chicken Slow-Cooker Garlic Chicken with Couscous 3.2 (1,119) 30 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 9, 2020 Rate PRINT Share Prep Time: 25 mins Total Time: 4 hrs Servings: 4 This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying. Ingredients 1 whole chicken (3 ½ to 4 pounds), cut into 6 to 8 pieces and patted dry Coarse salt and ground pepper 1 tablespoon extra-virgin olive oil 1 medium yellow onion, halved and thinly sliced 6 garlic cloves, halved 2 teaspoons dried thyme 1 cup dry white wine, such as Sauvignon Blanc ⅓ cup all-purpose flour 1 cup couscous Chopped fresh parsley, for serving Directions Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley. Romulo Yanes Cook's Notes Oven Instructions: In a large Dutch oven, brown chicken as in step 1, then add remaining ingredients, plus 1 cup low-sodium chicken broth or water. Cover and cook at 350 degrees until chicken is cooked through and tender, about 40 minutes. Originally appeared: Everyday Food, December 2011 Rate It PRINT