Crock-Pot Chicken Paprikash with Sour Cream Recipe
Ingredients
- 2 medium onions, thinly sliced
- 1 teaspoon kosher salt
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika
- 1 garlic clove, peeled and halved
- 3 pounds chicken legs
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons olive oil
- 1 1/2 teaspoons unsalted butter
- 1/2 cup chicken stock or low-sodium chicken broth
- 1/4 cup sour cream
- Fresh dill, chopped, for garnish
Directions
- Special equipment: Slow cooker
- In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
- Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
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