Chicken Paprikash with soured cream

Ingredients for Chicken Paprikash with soured cream

• 2 medium onions, thinly sliced

• 1 teaspoon kosher salt

• 1 tablespoon sweet paprika

• 1 teaspoon hot paprika

• 1 garlic clove, peeled and halved

• 1.4kg chicken legs

• 1/2 teaspoons freshly ground black pepper

• 1 1/2 teaspoons olive oil

• 1 1/2 teaspoons unsalted butter

• 120ml chicken stock or low-sodium chicken broth

• 1/4 cup soured cream

• Fresh dill, chopped, for garnish

• Slow cooker

How to make Chicken Paprikash with soured cream

In slow cooker, stir together onions, 1/2 teaspoons salt, and paprika. Spread mixture evenly over bottom of insert.

Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoons 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 soured cream into sauce. Garnish with dill and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.