Chicken Paprika with Sour Cream
Slow-cooking dark leg meat results in incredibly tender, flavourful 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.
2 medium onions, thinly sliced
1 teaspoon kosher salt
1 tablespoon sweet paprika
1 teaspoon hot paprika
1 garlic clove, peeled and halved
1 1/2 kg chicken legs
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil
1 1/2 teaspoons Garlic butter
1/2 cup chicken stock or low-sodium chicken broth
1-2 teaspoons chicken stock powder
1/4 cup sour cream
Fresh dill, chopped, for garnish
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 and stock powder to a 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, or on high for 2 and 1/2 to 3 hours. Add a few teaspoons of hot sauce to the sour cream, stir well; stir sour cream into sauce. Garnish with dill and serve with egg noodles.
Makes 4 to 6 servings.
NOTE: If the sauce needs thickening, remove chicken and add a mix of 2 Tablespoons flour stirred into 1/4 cup cold water, then cook that for about 10 minutes (on high), then add the sour cream before returning the chicken to the slow cooker.