Chicken Paprikash With Sour Cream
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 medium
Onion (thinly sliced)1 tsp
Kosher Salt1 tbsp
Sweet Paprika1 tsp
Hot Paprika1360 g
Chicken (legs)1.5 tsps
Olive Oil1.5 tsps
Unsalted Butter1 cup
Chicken Stock1 cup
Sour CreamDirections:
1
In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika
2
Spread mixture evenly over bottom of insert
3
Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt
4
In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking
5
Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes
6
Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture
7
In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan
8
Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours
9
Stir sour cream into sauce
10
Garnish with dill and serve
11
In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika
12
Spread mixture evenly over bottom of insert
13
Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt
14
In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking
15
Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes
16
Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture
17
In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan
18
Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours
19
Stir sour cream into sauce
20
Garnish with dill and serve