razorjak: (Default)
4 lbs chicken thighs and legs, bone in
1 large sweet white onion, chopped fine
1 large red bell pepper, chopped fine
3 cloves garlic, halved
2 tbsp sweet hungarian paprika
3/4 tbsp smoked paprika
1/2 tsp ground black pepper
1 cup chicken stock
1 cup sour cream ( do not use low fat, it will curdle )
1 tbsp cornstarch
fresh dill for garnish

In an oil coated heavy skillet, sweat the onion pepper and garlic
Stir in sweet paprika and black pepper
When mixture is tender, move to crockpot, cover bottom of cooking vessel
recoat the same skillet with oil, brown chicken for 4 to 5 minutes, flipping every minute or so.
move chicken to crockpot, layering on top of onion mixture.
cover chicken with smoked paprika
using half of chicken stock, deglaze the skillet over medium high heat, transferring liquid to crockpot
pour in remaining stock

cook on low setting 5 to 6 hours
remove chicken and let it cool slightly, shred the meat from the bone
replace shredded chicken into crockpot, stirring in completely.
cook on high 1/2 hour.

Shortly before serving, stir in cornstarch and sour cream.
(- If you MUST use the low fat sour cream for this dish, you best temper it by stirring in a bit of the sauce before adding the cream to the crockpot. -)

Ladle over a bowl of egg noodles or spaetzle. Garnish with a dollop of sour cream and some fresh dill.



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June 2017

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