I started writing “Slow-Cooked Chicken” but I guess I had something on my mind because it came out slow-dance. Anyway.
I’ve had this recipe dog-eared for a while because it struck me as what the disastrous maiden voyage of David Crockpott was SUPPOSED to have been: an attractive dish of tender chicken and vegetables. Key word attractive.
So I made it tonight. This is how it looks in the book photograph:
But it didn’t come out looking that way for me. Because my chicken all slid off the bone and when slow-cooked chicken slides off the bone, it shreds. Especially the white meat. So while it was totally delicious, it didn’t have the same eye appeal as the book picture, at least not for me. But I can live with that. Because it really was delicious.
- 1/3 cup flour
- 1/4 cup All-Purpose Spice Rub (see below)
- 1 roasting chicken, about 7lbs, or equal amount cut-up chicken
- 1 1/2 pounds golden or red-skin potatoes, quartered (I used the red and the skins turn a very depressing color. You may as well use golden)
- 2 tablespoons vegetable oil, divided
- 1 large onion, cut into chunks
- 24 baby-cut carrots (I used 30. Ha!)
- 4 celery ribs, cut into 3/4″ lengths (Use a ruler. Ha!)
- 1/2 cup dry white wine
- 2 cups chicken broth
- 3 tablespoons instant mashed potato flakes (stay with me, you’ll see. It’s genius)
- 2 tablespoons chopped fresh parsley
- 2 tsbsp brown sugar
- 1 tbsp kosher salt
- 1 tsp paprika
- 1 tsp dry mustard
- 1 tsp ground dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper.
Mix all in a small bowl, makes 1/4 cup.
Boil the potatoes in several quarts of salted water for 5 minutes. Drain and place in the slow cooker.
Mix the flour and spice rub in a medium mixing bowl. If using whole chicken, cut into 6 pieces and remove skin from all except for wings. Remove wing tips. Dredge chicken pieces in the flour mixture until thoroughly coated; pat off the excess flour and reserve the flour mixture
Heat half the oil in a large heavy skillet over medium-high heat. Brown the chicken on both sides, working in batches, about 4 minutes a side. Transfer to a plate and set aside.
Add the remaining oil to the skillet. Add the onion, carrot, and celery and saute until lightly browned, about 5 minutes. Add the reserved seasoned flour and stir until vegetables are coated. Add the wine and bring to a boil. Add the chicken broth and simmer until slightly thickened. Pour into the cooker. Arrange first dark meat pieces, then white meat on top of the vegetables. Cover and cook for 3 to 4 hours on high, or 5 to 6 hours on low.
Remove chicken to a serving platter and surround with the vegetables. Turn the cooker up to high, stir in the instant mashed potato flakes, and continue stirring until gravy thickens. Stir in the parsley and spoon over the chicken.
I served it over polenta. Very reminiscent of my mother’s baked chicken with polenta from my childhood. Awesome fall fare.
It just doesn’t look good…