Rosemary-garlic chicken quarters

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

Ingredients

  • 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

Method

  • 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.

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