Chicken Paprikash with Sour Cream
Sarah Thompson
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. Epicurious, February 2007
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
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