Garlic Chicken

• 1/2 cup fat-free, lower-sodium chicken broth $
• 3 tablespoons dry white wine $
• 2 tablespoons cognac
• 1 (3 1/3-pound) whole chicken, skinned and cut into 8 pieces $$
• 1 1/2 teaspoons extra-virgin olive oil $
• 1 1/2 teaspoons butter $
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 40 garlic cloves, peeled (about 4 whole heads) $
• 2 teaspoons fresh thyme leaves
• 4 teaspoons chopped fresh parsley (optional)

Chicken Thighs With Carrots and Potatoes Chicken Thighs With Carrots and Potatoes

• 1 medium onion $
• 4 medium-size new potatoes (about 1 lb.) $
• 2 cups baby carrots $
• 1/4 cup chicken broth $
• 1/4 cup dry white wine or chicken broth $
• 1 teaspoon minced garlic $
• 1/2 teaspoon dried thyme
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1 teaspoon paprika
• 6 skinned, bone-in chicken thighs

  Preparation

• 1. Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
• 2. Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.
• 3. Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
• 4. Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.

Slow Cooked Kale

Slow Cooked Kale

Serves 4
1/4 cup extra-virgin olive oil
1 whole sprig rosemary
1 large red onion, sliced
5-10 garlic cloves, smashed
1/8-1/2 teaspoon dried hot red pepper flakes, to taste
1 pound kale, center ribs removed
Sea salt
Freshly ground pepper
Heat a large saucepan over medium heat. Heat the olive oil until it begins to shimmer, then add the rosemary and onion. Turn the flame to low and stir the mixture to combine, then allow it to cook a few minutes undisturbed. Add the garlic, season with the red pepper flakes and a few pinches of salt and ground pepper, and stir, cooking for another 3 to 4 minutes.
Add the kale, stir to combine, and cook, stirring often to avoid burning the kale. Instead, it should turn a deep green. After about 30 minutes, raise the heat to medium and allow the edges to crisp slightly.
Discard the rosemary sprig and serve with a sprinkling of sea salt and freshly cracked pepper, to taste.