Rosemary-Garlic Chicken Quarters (Slow Cooker)

DmentD
  • 5 LB chicken leg quarters
  • 1-2 LB carrots (sliced)
  • 1 LB mushrooms (sliced) (optional)
  • 4 TBS olive oil
  • 1 MED onion (diced)
  • 12 garlic cloves (minced)
  • 1-2 sprigs of fresh rosemary
  • 2 TBS dried rosemary (ground)
  • 2 TSP paprika
  • 1½ TSP kosher salt
  • 1 TSP freshly ground pepper
  • ½ C chicken broth
  • ¼ C white wine

Optional

  • 2 LB fingerling Yukon gold potatoes (halved)
  • 1 TSP olive oil
  • 1 TSP kosher salt
  • ¼ TSP freshly ground pepper

NOTE: This recipe assumes you can put your slow cooker insert over direct heat for browning and sautéing, making this a “one pot” meal. If not, use a heavy skillet for sautéing and browning, and build the layers outlined below in your slow cooker insert as you go.

  1. Remove the skin from the chicken and trim excess fat. Stir together the dried rosemary, paprika, salt and pepper. Rub the mixture over the chicken. Set aside.
  2. If using potatoes, toss them with the oil, salt and pepper. Set aside.
  3. Heat 1 TBS of olive oil over medium heat and sauté the onion until soft and clear. Set aside and toss with the carrots.
  4. Heat the remaining olive oil over medium heat and sauté the garlic until golden brown. Set aside using a slotted spoon, reserving the oil in the pan (which now has a nice garlic flavor).
  5. Allow the pan to pre-heat over medium-high heat, then brown half of the chicken in the reserved oil in the pan for 3 to 4 minutes on each side, or until deep golden brown. Set aside, reserving drippings in skillet. Repeat with the remaining chicken. Do not be tempted to skimp on the browning step.
  6. Add broth, wine and set aside garlic to the reserved drippings in skillet and cook for 1 minute over medium heat, stirring to deglaze the bottom of the skillet. Pour all out and set aside.
  7. If not using potatoes simply add the carrot and onions with the fresh rosemary to the bottom of pot, layer the mushrooms over the carrots, layer the chicken on top and pour the broth/wine/garlic mixture over the top of all. Cover and cook over low for 6-7 hours (4 hours on high if time is a factor).
  8. If using potatoes add them in a layer between the mushrooms and chicken.