Crockpot chicken, carrots and couscous married together with nice gravy. A warm, comforting supper to greet your family on a busy weeknight!
Today I am being joined by Land O’Lakes for Sunday Supper. Land O’Lakes has a brought something new to the dairy aisle called Sauté Express® Sauté Starter – which comes in a variety flavors: Garlic & Herb, Lemon Pepper, Savory Butter and Olive Oil, and Italian Herb. I’ve been invited to come up with some recipe creations featuring their new goody – and I think you’ll love what I have to share today! Every dish we have come up with, is designed to make your weeknight suppers stress-free and delicious!
Each variation of the Sauté Express® Sauté Starter combines butter, olive oil and seasoning to suit the needs of your recipe.
Today, I am using the Garlic & Herb one to make a flavorful crockpot dinner.
You spend a few minutes in the morning prepping it, and when you walk in the door that evening, you are greeted by a wonderfully yummy aroma calling you to the kitchen. All you have to do then is whip up some 5 minute couscous and make the gravy and dinner is done!
To begin, pat a whole roasting chicken dry with some paper towels.
Melt a block of Sauté Express® Garlic & Herb Sauté Starter in a large skillet over medium heat.
When it is melted, place your chicken in the skillet, and press it down to get good contact with the surface. It’s okay to crush the ribcage to increase the contact. The chicken really won’t mind.
Let it sit 3 minutes, and turn it over to brown the other side. Isn’t this gorgeous?!
After it has cooked for 3 minutes on that side, lift the chicken to your crockpot.
To the crockpot, add 2 Tablespoons of Rice Vinegar
Sprinkle in a teaspoon each of crushed, dried rosemary and thyme, and a half teaspoon of sage. Pour 1 cup of chicken broth over it all.
Sprinkle it with a half teaspoon of sea salt, and a teaspoon of fresh ground black pepper.
And lastly, peel and half 6 or 7 carrots, and arrange them around the sides.
Put the lid on, and cook this on the low setting for 6-8 hours.
When it is finished, carefully remove the chicken and carrots to a serving platter. Your chicken will most likely fall apart when you do this.
Ladle the broth from the crockpot through a sieve, into a saucepan. Bring the liquid to a boil over medium heat.
While it is heating up, whisk together a couple heaping forkfuls of corn starch in about a half a cup of cold water. Mix it until smooth.
Pour about half of the corn starch mixture into the boiling broth. Whisk it together. When the gravy returns to a gentle boil, if you want it thicker, add a little more of the cornstarch liquid.
While I prepared the gravy, I made some quick golden couscous, which only takes about 5 minutes, and served this with the chicken, carrots and gravy. Yum!
We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.