Lunch today. It was... okay. But it couldn't be easier. Dump everything in the pan early in the morning and let it cook for hours.
I'm not sure I'd make it again, but I'm not sorry I made it once.
https://cooking.nytimes.com/recipes/1020840-slow-cooker-chicken-with-20-cloves-of-garlic
@evistre Oh the garlic was strong enough. I have a 1980s recipe I've made dozens of times; the concept isn't new.
But I'm not sure I want beans in this. It's a little more like cassoulet, but tastes flat somehow.
@estherschindler they halved the garlic in this recipe? That's probably the problem hahahaha
Make the full 40 cloves if you do it again 😈