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.)
Provided by MyRecipes
Total Time 4 hours 25 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
- The Art of Browning Browning meats and poultry before simmering in the slow cooker yields major depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. First, pat the meat dry with paper towels before seasoning. Set a heavy stainless-steel or well-seasoned cast-iron skillet (not nonstick) over medium to medium-high heat for 2 to 3 minutes or until hot enough for the oil to shimmer--the meat should hiss and sizzle as soon as it hits the pan. Be sure not to crowd the pan; doing so drops the temp, causing the meat to steam rather than form a crisp crust. Don't turn the meat until the bottom is well-browned.
LEMON-ROSEMARY LAYER CAKE RECIPE: HOW TO MAKE IT
Tall and impressive, this unique lemon-rosemary layer cake is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait until you taste it! —Mary Fraser, Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
Nutrition Facts : Calories 756 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 146mg cholesterol, SodiumContent 527mg sodium, CarbohydrateContent 119g carbohydrate (90g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
More about "rosemary recipes dessert recipes"
LEMON-ROSEMARY LAYER CAKE RECIPE: HOW TO MAKE IT
Tall and impressive, this unique lemon-rosemary layer cake is a treat for the senses with flecks of lemon zest and fresh rosemary. Just wait until you taste it! —Mary Fraser, Surprise, Arizona
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 756 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 756 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners’ sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. If desired, decorate with candied lemon and rosemary. Refrigerate leftovers.
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