posted by Polar Bear 03-01-99 5:23 PM
Hungarian Paprikash in the Crockpot
2 T peanut oil
1 lg onion
2 to 3 T paprika (preferably spicy)
1 t salt
2 lb boneless chicken
1/4 c chicken stock (or water)
1 c sour cream (or Creme Fraiche)
2 T flour
Chop onion. If desired, cut chicken into 1 inch chunks. Saute onion in oil until very tender, about 15 minutes. Add
paprika and salt; saute 1 minute. Add chicken and saute until seared, 5 to 10 minutes.
Place saute mixture in a medium (preferably 2 qt) slow cooker; add stock. Simmer about 4 hours for thighs, 2
hours for breast. Or, leave whole in Step 1 and simmer about 6 hours for thighs, 3 hours for breast; if desired,
remove from pot and cut into bite-size pieces.
Stir sour cream into flour, add to pot and simmer 30 minutes. Serve with dumplings, spaetzle, noodles or rice.
Variation: If desired, dish may be prepared with bone-in chicken. Remove skin and sear meat as above. Use a 3-1/2 qt cooker. Simmer about 7 hours for legs or thighs, about 4 hours for breast.