Lunch: Rosemary-Garlic Chicken Quarters Recipe | MyRecipes

The key to this dish is to brown the chicken before it goes into the slow cooker. (See "The Art of Browning," below.)

Ingredients

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

Instructions

Place carrots in a single layer in a 5-qt. slow cooker.
Remove skin from chicken, and trim fat. Stir together rosemary, pimentón, 1 1/2 tsp. salt, and 1 tsp. pepper. 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.

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