Rosemary Garlic Chicken Quarters (slow cooker)

Rosemary Garlic Chicken Quarters

3 carrots or celery ribs

5 lb chicken leg quarters

2 tbsp chopped fresh rosemary

2 tsp. Spanish paprika

2 1/2 tsp kosher salt, divided

1 1/4 freshly ground black 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

• Place carrots or celery in a single layer in a 5 qt. slow cooker.
• Remove skin from chicken, and trim fat. Stir together rosemary, spanish paprika, 1 1/2 tsp salt, and 1 tsp pepper. Rub mixture over chicken.
• Saute garlic in 3 tablespoon hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserved 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 dripping in skillet. Repeat with remaining chicken.
• Add broth and garlic to reserved drippings in skillet, and cook 1 minutes, 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 wine mesh strainer into a bowl; skim fat from juices. Serve immediately.