Prepare the chicken by stuffing the cavity with garlic, thyme, and orange slices. Tie the legs together with butcher’s twine. Gently separate the skin from the chicken breast. Stuff the butter between the skin and the flesh of the breast. Season the whole chicken liberally with salt and black pepper.
Place the carrots, pearl onions, and white beans on the bottom of a slow cooker. Lay the chicken over the vegetables. Add the Holland House® White Cooking Wine, chicken stock, rosemary, and bay leaf to the slow cooker. Cover and cook on high for 4 hours.
For the chimichurri, combine all ingredients in the bowl of a food processor. Pulse for 1 minute until mixture is coarsely chopped. Then spoon chimichurri sauce over the braised chicken.
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Bold Boost #7: Add 2 Tbsp of Holland House® White with Lemon Cooking Wine to your fish before grilling to get a flavorful finish.
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