Chicken Paprikash with Sour Cream

Name: Chicken Paprikash with Sour Cream
Yield: 4 servings
Ingredients: 1 2 medium onions, thinly sliced; 1 1 teaspoon kosher salt; 1 1 tablespoon sweet paprika; 1 1 teaspoon hot paprika; 1 1 garlic clove, peeled and halved; 1 3 pounds chicken legs; 1 1/2 teaspoon freshly ground black pepper; 1 1 1/2 teaspoons olive oil; 1 1 1/2 teaspoons unsalted butter; 1 1/2 cup chicken stock or low-sodium chicken broth; 1 1/4 cup sour cream; 1 Fresh dill, chopped, for garnish; 1 Slow cooker

From the kitchen of Carly

Tender chicken thighs braise low and slow over caramelized onions and paprika, absorbing every spice-forward layer. The sour cream finish mellows the heat into something silky and deeply savory, perfect spooned over egg noodles or crusty bread.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 medium onions, thinly sliced
11 teaspoon kosher salt
11 tablespoon sweet paprika
11 teaspoon hot paprika
11 garlic clove, peeled and halved
13 pounds chicken legs
11/2 teaspoon freshly ground black pepper
11 1/2 teaspoons olive oil
11 1/2 teaspoons unsalted butter
11/2 cup chicken stock or low-sodium chicken broth
11/4 cup sour cream
1Fresh dill, chopped, for garnish
1Slow cooker

Instructions

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.
Stir sour cream into sauce. Garnish with dill and serve.