Chicken Paprikash with Sour Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup sour cream
- 1 1/2 teaspoons olive oil
- 1 tablespoon sweet paprika
- slow cooker
- Carbohydrate 6 g(2%)
- Cholesterol 219 mg(73%)
- Fat 41 g(63%)
- Fiber 1 g(5%)
- Protein 39 g(77%)
- Saturated Fat 12 g(59%)
- Sodium 540 mg(22%)
- Calories 550
Preparation 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. In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours. Stir sour cream into sauce. Garnish with dill and serve. Cook's note:This recipe was originally prepared in an oval, 6-quart slow cooker.
Preparation 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. In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours. Stir sour cream into sauce. Garnish with dill and serve. Cook's note:This recipe was originally prepared in an oval, 6-quart slow cooker.
