Good but not spectacular. The only changes I made were to lightly brown the potatoes before adding by sauteing in olive oil w a bit of salt and leek.
Rosemary-Garlic Chicken Quarters
The key to this dish is to brown the chicken before it goes into the slow cooker. (See "The Art of Browning," below.)
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Total: 4 Hours, 25 Minutes
- 3 carrots or celery ribs
- 5 pounds chicken leg quarters
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons pimentón (sweet smoked Spanish paprika)
- 2 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons freshly ground pepper, divided
- 12 garlic cloves, sliced
- 3 tablespoons olive oil
- 1/2 cup chicken broth
- 2 pounds fingerling Yukon gold potatoes, halved
- 1 teaspoon olive oil
- Garnish: fresh rosemary
- 1. Place carrots in a single layer in a 5-qt. slow cooker.
- 2. Remove skin from chicken, and trim fat. Stir together rosemary, pimentón, 1 1/2 tsp. salt, and 1 tsp. pepper. Rub mixture over chicken.
- 3. Sauté garlic in 3 Tbsp. hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving drippings in skillet. Repeat with remaining chicken.
- 4. Add broth and garlic to reserved drippings in skillet, and cook 1 minute, stirring to loosen particles from bottom of skillet; pour over chicken in slow cooker. Cover and cook on HIGH 2 hours.
- 5. Toss potatoes with 1 tsp. oil and remaining 1 tsp. salt and 1/4 tsp. pepper; add to slow cooker. Cover and cook 2 more hours.
- 6. Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wire-mesh strainer into a bowl; skim fat from juices. Serve immediately with chicken and potatoes.
- The Art of Browning Browning meats and poultry before simmering in the slow cooker yields major depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. First, pat the meat dry with paper towels before seasoning. Set a heavy stainless-steel or well-seasoned cast-iron skillet (not nonstick) over medium to medium-high heat for 2 to 3 minutes or until hot enough for the oil to shimmer--the meat should hiss and sizzle as soon as it hits the pan. Be sure not to crowd the pan; doing so drops the temp, causing the meat to steam rather than form a crisp crust. Don't turn the meat until the bottom is well-browned.
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