Ingredients: |
Ingredients: 3 carrots or celery ribs
5 lbs. chicken leg quarters
2 tbsp. chopped fresh rosemary
2 tsp. pimentón (sweet smoked Spanish paprika)
2½ tsp. kosher salt, divided
1¼ tsp. freshly ground pepper, divided
12 garlic cloves, sliced
3 tbsp. olive oil
½ c. chicken broth
2 lbs. fingerling Yukon gold potatoes, halved
1 tsp. olive oil
fresh rosemary for garnish
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Directions: |
Directions:Place carrots in a single layer in a 5-quart slow cooker.
Remove skin from chicken, and trim fat. Stir together rosemary, pimentón, 1½ teaspoon salt, and one teaspoon pepper. Rub mixture over chicken.
Sauté garlic in three tablespoons of oil in a large skillet over medium heat two 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 three to four 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 one minute, stirring to loosen particles from bottom of skillet; pour over chicken in slow cooker. Cover and cook on HIGH two hours.
Toss potatoes with one teaspoon of oil and remaining one teaspoon of salt and ¼ teaspoon of pepper; add to slow cooker. Cover and cook two 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. |
This recipe for Slow Cooker Rosemary Garlic Chicken Quarters is from