Escargot Flavors, Weeknight Ease

New York Times

09-06-2025

As a dyed-in-the-wool fan of classic French bistro food, I've eaten my share of escargot. And while I do love those succulent snails, I'm really in it for the parsley-flecked garlic butter sizzling all around them in their beige, whorled shells. Serve me just that and a torn baguette for dinner, and I'm good.
Sarah DiGregorio dials in those exact flavors for her slow cooker garlic butter chicken. She adds some cannellini beans, too, gently stewing everything until the chicken thighs are falling-apart tender and the beans velvety; then she thickens the sauce with a dollop of sour cream stirred in at the end. Instead of a baguette, she crowns the top with croutons, which add a felicitous crunch. It may all cook at a snail's pace, but this sort-of-fancy, low-fuss meal works just as well for weekend entertaining as it does for the family during the week.
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