Crock pot chicken leg quarters
If you are looking for a simple and easy delicious chicken BBQ dish, the following garlic-herb chicken leg quarters in the crockpot recipe will be the ideal suggestion for you. The chicken is cooked soft and juicy, combined with the aroma of herbs to create an attractive side dish. Follow the instructions below to make this dish.
Ration
6 people
Cooking time
4 hour 25 minute
3
carrots or celery ribs (peeled, sliced)
5 pounds
chicken leg quarters (Removed skin, trimmed fat)
2 tbsp
chopped fresh rosemary
2 tsp
pimentón (sweet smoked Spanish paprika)
2,5 tsp
kosher salt
1 1/4 tsp
freshly ground pepper
12
garlic cloves (sliced)
3 tbsp + 1 tsp
olive oil
1/2 cup
chicken broth
2 pounds
fingerling Yukon gold potatoes (halved)
fresh rosemary (to garnish)
1
Prepare a 5-quart slow cooker. Layer the carrots in the pot of the slow cooker. Rinse the chicken and pat dry. In a small bowl, mix rosemary, pimentón, 1,5 tsp salt, and 1 tsp pepper. Rub this mixture all over the chicken.
2
Heat 3 tbsp olive oil in a skillet over medium heat. Sauté in garlic until golden brown. Remove the garlic from the skillet. Heat the oil again. Add each batch of the chicken to the skillet and fry for 3 - 4 minutes per side. Once the chicken is deep golden brown, transfer to the slow cooker.
3
Pour in broth and return garlic into the skillet and cook for 1 minute, stirring constantly. Turn off the heat. Pour the broth mixture into the slow cooker, cover, and cook over high heat for 2 hours.
4
Add potatoes, the remaining oil, salt, and pepper to a bowl, and toss. Put the potatoes in the slow cooker and cover. Cook for an additional 2 hours. Remove the chicken and potatoes from the slow cooker and transfer them to a large plate. Strain the juice from the slow cooker through a sieve into a bowl, then skim off any fat. Pour the juice over the chicken and potatoes. Serve.
Saturday, 21 May, 2022 14:15
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