Chicken paprikash

It’s nice to have a slow cooker/crock-pot for this one.  You’ll have to make a shopping list, too–it asks for both sweet and hot paprika (some day we’ll do something with smoked paprika, which I adore).  It also calls for chicken thighs.  The thigh is probably my favorite part of the chicken, but you can use breasts or whatever if you want.

2 onions, sliced thin

1 tsp. kosher salt

1 Tbsp. sweet paprika

1 tsp. hot paprika

1 clove garlic, peeled and smashed 

3 pounds chicken thighs

1/2 tsp. black pepper (freshly ground, we hope)

1 1/2 tsp. oil

1 1/2 tsp. butter

1/2 c. chicken stock

1/4 c. sour cream

Fresh dill, chopped, for garnish
In your slow cooker or crock-pot or a Dutch oven on a low flame, introduce the onions, 1/2 teaspoon of  the salt, and both of the paprikas.  Spread it around pretty evenly.

Take the banged-up garlic and rub it all over the thighs.  Then sprinkle them with the pepper and the other 1/2 teaspoon of salt.  Heat up the butter and oil in a pan–hot, but not smoking–and add the chicken.  Let them get a lovely golden-brown all over (probably about six minutes) and then put them on top of the onions in the slow cooker.  Don’t yet clean the pan you first cooked the chicken in.

Pour the stock into your initial chicken pan, get it boiling, and scrape the crusty bits off the bottom (“deglazing”).  Add the stock with its crusty  bits to the slow cooker, slap a cover on it, and let it go on “low” until the chicken is done and tender, but not quite falling off the bone.  Probably five or six hours, but start checking it before that.

Stir in the sour cream, sprinkle the dill over it all, and you’re done.  Hope you like it.