s CHICKEN PAPRIKASH WITH SOUR CREAM ****
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s CHICKEN PAPRIKASH WITH SOUR CREAM ****
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Ingredients
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Instructions *** 3-22-2011 this evolved as it got cooked, i thought the frozen thighs were bone in, but they were boneless skinless, and i wasn't going to cook in a slow cooker anyway so... used 1 t smokey paprika, 1 t hungarian paprika, 4 boneless skinless thighs, added ingredints to a smallish pot as shown, cooked on stove top at a simmer for 2 hours, meat was falling apart, served this on noodles.....very good *** Epicurious | February 2007 by Melissa Clark Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here. Yield: Makes 4 to 6 servings 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 Special equipment: 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. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. Read More http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Paprikash-with-Sour-Cream-237284#ixzz1HKXrvxc1 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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