Čħįčķěň Pǻpřįķǻșħ ẅįțħ Șǿųř

Čřěǻm
Ỳįěŀđ: Makes 4 to 6 servings

ĚPİČŲŘİǾŲȘ | FĚBŘŲǺŘỲ 2007 BỲ MĚĿİȘȘǺ ČĿǺŘĶ

İňģřěđįěňțș
2 medium onions, thinly
sliced
1 teaspoon kosher salt
1 tablespoon sweet
paprika
1 teaspoon hot paprika
1 garlic clove, peeled and
halved
Přěpǻřǻțįǿň
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.

3 pounds chicken legs Transfer to slow cooker (do not clean pan), layering
chicken on top of onion mixture.
1/2 teaspoon freshly
ground black pepper
In same saucepan over high heat, bring stock to simmer,
1 1/2 teaspoons olive oil
scraping up browned bits from bottom of pan. Pour over
1 1/2 teaspoons unsalted
chicken in slow cooker, cover, and cook on low until
butter
chicken is tender but not falling off bone, 5 to 6 hours.
1/2 cup chicken stock or
low-sodium chicken
broth Stir sour cream into sauce. Garnish with dill and serve.

1/4 cup sour cream

Cook's note: This recipe was originally prepared in an oval,
Fresh dill, chopped, for
garnish 6-quart slow cooker.

Special equipment:
 Slow cooker

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