My garden is going crazy now. Tomatoes are filling the plants along with eggplants and peppers. My herbs are going crazy, too, especially my sage, rosemary and basil. Let’s not talk about my cilantro, and the fact that this is truly my last year of growing it. I love the stuff, but it is too temperamental to grow. Luckily they sell it in the stores year round and it’s cheap.
Tuesdays have become my craziest day of the week, so on Monday I was already coming up with an idea for dinner. I had some boneless skinless chicken breasts and then headed out to the garden to grab some sage and rosemary.
I had several places I had to be late yesterday afternoon so I knew I wanted a dinner I could start early in the day. I decided on using the slow cooker. I love my slow cooker and use it weekly, especially during the winter months. However, using the slow cooker is not always just as simple as dumping everything into the insert and forgetting about it. Some things, like soup, sauces, stews, etc. you can absolutely do this with. But when you are making things like pot roast, chicken, pork, etc. you need to do a little prep work before you just dump everything in. Browning your meat before you put it in the slow cooker provides better flavor and presentation. I’m not a fan of eating bone white chicken or pork and gray beef. By browning these meats before adding them to your slow cooker you increase their flavor, and it makes for an aesthetically pleasing presentation.
With that being said, the recipe I’m sharing with you today could just as easily be made in a dutch oven either on the stove or started on the stove and finished in the oven.
This dish came out delicious and the chicken was perfectly tender. My family really enjoyed it and it was fast and easy. I served mine up with some jasmine rice.
Want to know how to make it?
CHICKEN WITH ROSEMARY & SAGE:
- 3 lbs. Boneless and Skinless Chicken Breasts
- 1 qt. Chicken Broth
- 1 Stem Fresh Rosemary
- 5-6 Fresh Sage Leaves
- 1 1/4 Cups All Purpose Flour
- 1/2 tsp. Paprika
- 1 tsp. Kosher or Sea Salt
- 1/2 tsp. Ground Black Pepper
- 1 tsp. Dried Parsley
- Butter for browning chicken
Begin by trimming the chicken of all fat. If you have very thick breasts, filet them first. Cut each chicken breast into 1″ wide strips.
In a separate bowl, mix together the flour, salt, pepper, paprika and parsley. Dredge the chicken pieces in the flour shaking off any excess and set on a separate plate.
In a large pan, add a tablespoon of butter and begin browning the chicken in batches, making sure not to burn the butter. Continue to add butter as you need it. Once the chicken is a gold brown with a slight crust, remove it to a separate plate.
Turn your slow cooker on low.
Add your chicken broth to the pan and bring to a simmer, making sure to scrape up all those browned bits off the bottom of the pan. Allow the sauce to simmer and reduce by “almost” half.
Take the bowl with the flour that remains from the chicken you just dredged your chicken in. Add your flour, 1 tablespoon at a time to your simmering broth and whisk quickly to prevent any lumps. Continue to add flour until you reach the desired consistency for the gravy. Taste for seasoning and add any additional salt or pepper to taste.
Add all the chicken to the preheated slow cooker and pour the gravy over the top. Add the fresh rosemary sprig and the fresh sage leaves to the top of the chicken. Cover and allow to cook on low for 3 hours.
Before serving, remove the sage and rosemary, which is wilted and cooked out by now. I chose to serve this over Jasmine rice, but you can serve it over rice, noodles or even orzo would be delicious.