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Chicken and Carrots with Wine Sauce

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

Combine the carrots, chicken and garlic in a slow cooker; add the wine. Sprinkle with the thyme, salt and black pepper. Cover and cook on low-heat setting for 8 hours.

Remove the carrots, chicken and garlic with a slotted spoon, reserving the cooking liquid. Place one-quarter of the carrots, 3 of the garlic cloves and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of the reserved cooking liquid over each serving. Serve with French bread, if desired, to sop up the sauce.

Makes 4 servings.

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