Hot Pot Garlic and Rosemary Chicken

Prep Time: 4–8 Hours
Yields: 4 Servings

Crockpots seem to be replacing Dutch ovens in today’s kitchens due to the hectic schedules of many working families. The crockpot is ideal for many traditional Cajun and Creole dishes especially when the trinity of seasonings are added to mimic the Dutch oven dishes. This is a fine example.

2 pounds chicken pieces
6 garlic cloves, slivered
1 sprig rosemary
1 cup diced onions
1 cup diced celery
½ cup green bell peppers
1 (14.5-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
2 tbsps white wine vinegar
2 bay leaves
1 tsp sugar
¼ tsp salt
¼ tsp cracked black pepper
4 ounces sliced fresh mushrooms
grated Parmesan cheese for topping
1 pound penne pasta, cooked

In a 3½–5 quart slow cooker, combine onions, celery, bell peppers and garlic. Add chicken to cooker. In a medium mixing bowl, combine undrained diced tomatoes, tomato paste, white wine vinegar, bay leaves, sugar, salt and pepper: Mix well. Pour over chicken. Add rosemary and mushrooms. Cover and cook on low 7 hours or on high 3½ hours. When ready to serve, remove bay leaves and rosemary. Cook pasta according to package directions. Serve chicken and sauce over pasta. Sprinkle with Parmesan cheese.


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