Friday, November 12, 2010

Apple Rosemary Chicken


I'm usually not too keen on crockpot recipes, but this one is really good! It's adapted from a recipe on the Food Network website, but since we just got a huge freezer pack from Keller's farm store, we only have whole chickens. I didn't feel like cutting it up so I put the whole thing in. It makes enough for plenty of leftovers, but you can cut the recipe in half if you like.

1 whole chicken
2 cans cream of chicken (or mushroom, or celery) soup
1 cup chicken broth
1 cup white wine
5 apples
1 large onion
4 cloves garlic (peeled)
4 good-size sprigs rosemary
Salt and pepper to taste
1 package extra-wide egg noodles

Slice apples and onions 1/2 to 3/4 inch thick, and put in crockpot with the rosemary sprigs and garlic. Nestle the whole chicken amongst them. Pour the soup, broth and wine over everything and put on the lid. Cook on high 4-6 hours or low 8-10 hours. The chicken will be falling off the bone and the apples and onions release their juices to make a delicious sauce. Cook the egg noodles as directed on the package. Serve chicken pieces and sauce over noodles, and season to taste with salt and pepper.
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