Categories: Poultry- Chicken

Ingredients

• 3 carrots or celery ribs
• 5 lb. chicken leg quarters
• 2 Tbsp. chopped fresh rosemary
• 2 tsp. pimenton (sweet smoked Spanish paprika)
• 2 1/2 tsp. kosher salt, divided 1 1/4 tsp. freshly ground pepper, divided
• 12 garlic cloves, sliced
• 3 Tbsp. olive oil
• 1/2 cup chicken broth
• 2 lb. fingerling Yukon gold potatoes, halved
• 1 tsp. olive oil
• Garnish: fresh rosemary

Directions

1. Place carrots in a single layer in a 5-quart slow cooker.
2. Remove skin from chicken, and trim fat. Stir together rosemary, pimenton, 1 1/2 tsp. salt and 1 tsp. pepper. Rub mixture over chicken.
3. Saute garlic in 3 Tbsp. hot oil in a large skillet

4. 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.

5. 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.
6. 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.
7. 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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