Lemon Rosemary Chicken

4 Chicken thighs
1 tbsp dried rosemary
4 cloves of garlic (or more)
1/2 cup Sherry cooking wine
1 tsp each of ginger paste and garlic paste
Juice of half of a lemon plus 4 more lemon slices cut in rounds
Half of a big red onion, cut in squares
Dash of paprika
Salt/Black Pepper
Butter
7 oz Cannelini beans

1. Clean the chicken first by skinning it, washing it and then patting it dry.  Poke the chicken with a knife to allow the marinate to go through.  Marinate the chicken with a little olive oil, garlic and ginger paste, salt and black pepper. Leave in the fridge for 4 hours.
2. Next , we are going to sear the chicken a little.  Heat olive oil in skillet.  Use a skillet where you can continue to make the sauce after removing the chicken.  When oil is hot, add the chicken thigh (bone side up), sear for 3 minutes. Flip and sear for another 3 minutes. Set aside.
3.  What is left in the pan now is call the drippings of the chicken/chicken fat.  Add some butter and when melted, crush the rosemary in the palm of your hands and add to the butter.  Stir for a minute or two until aromatic.  After you have peeled the garlic, crush it with the palm of your hand and add to the pan. Let brown just a little. 
4. Add the cooking wine 1/4 cup at a time until you finish all of the 1/2 cup.   Using a spatula pick up the drippings from pan with the help of the wine (this is called deglazing).  Pour juice of the lemon and keep stirring as the sauce thickens and wine evaporates.  Season with salt and black pepper.
5.  We are ready to assemble the chicken in our slow cooker. Stack the chicken up in the slow cooker.  Pour the sauce we made all over the chicken. Add the onions. Cover and cook on high for 3 to 4 hours. 
6. In the last 20 minutes of the cooking,  sprinkle some paprika and add the rinsed canned cannelini beans to the pot. 

When serving, pour the sauce over the chicken for extra juiciness.  If the sauce is too thick and runny, take the sauce out in a pan and let cook uncovered on low heat until it thickens a little (Skim the beans out)