Chicken and Carrots with Wine Sauce

2 cups diagonally sliced carrot, about 8 ounces
8 skinned chicken thighs, about 2 pounds
12 garlic cloves, peeled
1/2 cup dry white wine
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Hours of cooking mellow the garlic. Serve French bread to sop up the sauce. Combine carrot, chicken and garlic in an electric slow cooker and add wine. Sprinkle with thyme, salt and black pepper. Cover with lid; cook on low heat setting for 8 hours. Remove carrot, chicken and garlic with a slotted spoon, reserving cooking liquid. Place 1/2 cup carrot, 3 garlic cloves and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving. 4 servings.

Calories 243 (25% from fat); fat 6.8g; protein 34.6g; carb 9.4g; fiber 2g; chol 41mg; iron 2.8mg; sodium 463mg; calc 58mg