The following recipe is a slow cooker recipe. So what is a slow cooker? Wiki defines it as "A slow cooker, Crock-Pot (a US trademark that is often used generically), or is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), for many hours allowing unattended cooking of pot roast, stew, and other suitable dishes." But, I am a bit disheartened after reading on Wiki that "vegetables tend to lose trace nutrients" due to the slow cooking process. I guess I should serve up more salads to go along with the slow cooked meals!!
Ingredients and Method:
4 Leg Quarters, skinned, cleaned, and dabbed dry
1 10 oz can of Campbell Cream of Mushroom Soup
2 cup mushrooms, washed and drained
2 large carrots, peeled and chopped in big chunks
2 stalks of celery, chopped in big chunks
1 large onion, chopped in big chunks (cut into 4s)
2 to 4 cloves of garlic, peeled, crushed and chopped
Dash of worcestershire sauce and cayenne
Pinch of thyme and parsley
1 cup or 2 of white cooking wine
If possible, marinate the chicken in 1 tbsp each of ginger and garlic paste, some salt, and black pepper. Before marinating, make sure you have pierced holes into the chicken (without pulling the meat apart ofcourse) to ensure that the marinade seeps in.
Heat some olive oil in a stainless steel pan, add the chopped garlic. When slightly roasted, add the carrots and celery pieces and stir well for a few minutes. The veggies will stick to the pan a bit. Now using white cooking wine deglaze the pan. To deglaze pour about a cup of the cooking wine and using a steel spatula loosen up any bits stuck to the pan . Add the cream of mushroom soup to the pan and stir well. Add the worcestershire sauce, cayenne pepper, thyme, and parsley. Give it a good stir.
Assemble the chicken quarters flat in a crockpot/slow cooker. Pour the soup mixture all over the chicken in the crockpot. You can add the onions and mushrooms now or a little later if you do not want them overcooked. Set the crockpot on high for 6 hours. If the soup mixture turns too watery, take some out on a flat pan and reduce it by keep the heat on medium and letting it evaporate.
Serve the chicken with some of the veggies and sauce on the top. Add cajun seasoning on the top for some heat!
4 Leg Quarters, skinned, cleaned, and dabbed dry
1 10 oz can of Campbell Cream of Mushroom Soup
2 cup mushrooms, washed and drained
2 large carrots, peeled and chopped in big chunks
2 stalks of celery, chopped in big chunks
1 large onion, chopped in big chunks (cut into 4s)
2 to 4 cloves of garlic, peeled, crushed and chopped
Dash of worcestershire sauce and cayenne
Pinch of thyme and parsley
1 cup or 2 of white cooking wine
If possible, marinate the chicken in 1 tbsp each of ginger and garlic paste, some salt, and black pepper. Before marinating, make sure you have pierced holes into the chicken (without pulling the meat apart ofcourse) to ensure that the marinade seeps in.
Heat some olive oil in a stainless steel pan, add the chopped garlic. When slightly roasted, add the carrots and celery pieces and stir well for a few minutes. The veggies will stick to the pan a bit. Now using white cooking wine deglaze the pan. To deglaze pour about a cup of the cooking wine and using a steel spatula loosen up any bits stuck to the pan . Add the cream of mushroom soup to the pan and stir well. Add the worcestershire sauce, cayenne pepper, thyme, and parsley. Give it a good stir.
Assemble the chicken quarters flat in a crockpot/slow cooker. Pour the soup mixture all over the chicken in the crockpot. You can add the onions and mushrooms now or a little later if you do not want them overcooked. Set the crockpot on high for 6 hours. If the soup mixture turns too watery, take some out on a flat pan and reduce it by keep the heat on medium and letting it evaporate.
Serve the chicken with some of the veggies and sauce on the top. Add cajun seasoning on the top for some heat!
Haven't tried cooking this dish but have eaten it and it simply tastes AWESOME... I know for a fact too that it is an easy recipe to cook coz with a house guest and a 2 yr old in the arms, the cook/chef managed to cook it in no time..
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