Rosemary-garlic chicken quarters
This is an awesome toss-together main dish with five-star results.
- Recipe serves:6 to 8
- Preparation time20 min
- Cooking time50 min
- 3 carrots or celery ribs
- 5 pounds chicken leg quarters
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons pimento (sweet smoked Spanish paprika)
- 1 1/4 teaspoons freshly ground pepper, divided
- 2 1/2 teaspoons kosher salt, divided
- 3 tablespoons olive oil
- 12 garlic cloves, sliced
- 2 pounds fingerling Yukon gold potatoes, halved
- 1/2 cup chicken broth
- Garnish: fresh rosemary
- 1 teaspoon olive oil
- 2 Royco Beef Cube, crumbled
- Place carrots in a single layer in a 5-qt. slow cooker.
- Remove skin from chicken, and trim fat. Stir together rosemary,Royco Beef Cubes ,pimentun, 1 1/2 tsp. salt, 1 tsp. pepper and Royco Beef Cubes Beef Cubes
- Rub mixture over chicken.
- 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.
- 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.
- 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.
- 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.