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Chicken Paprikash with Sour Cream

  • 2 medium onions, thinly sliced
  • 1 teaspoon kosher salt
  • 1 tablespoon paprika
  • 1 teaspoon paprika
  • 1 garlic clove, peeled and halved
  • 3 lbs. chicken legs
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons olive oil
  • 1 ½ teaspoons unsalted butter
  • ½ cup chicken broth
  • ¼ cup sour cream
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. Remove legs to plate, pull meat off and return meat to slow cooker.
Stir sour cream into sauce. Serve with egg noodles.

Makes 8 servings
Source : Epicurious February 2007

Again last night we had to pull dinner out of thin air. Between an appointment and a school concert, we only had about 30 minutes to prepare and eat a dinner. Thankfully we are still working on some deli meats and cheese left from those meat trays I prepared. My husband had off today and said he would get dinner prepped for me. This was not difficult to put together. It smelled nice while it cooked all day. When dinnertime finally rolled around, I put some egg noodles on to boil and he pulled the meat off the bones. The end result however was not appealing. Neither the husband or I liked the flavor. The kids seemed to like it (2 of them anyway), but being early teens, they are like vacuums when it comes to anything edible. I can safely say this is not something that will find it’s way back to our table.

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