Hungarian Chicken Paprikash for the Crockpot

This dish represents The Great Marriage Compromise. Ed always had an affinity for heavy ethnic dishes that I would pooh pooh, such as Beef Stroganoff and Turkey Tetrazzini and (shudder) Tuna Casserole. All of those dishes represented bad cafeteria memories from school, and I could not imagine eating them willingly as an adult unless forced to at gunpoint.

But one day he suggested Chicken Paprikash, and somehow that made it on to my acceptable list. More amazingly, the kids loved it, and it is a much requested family favorite. Despite the fact that there is a major heat wave in the Northeast at the moment, they asked for it again this week. Since it’s a Crockpot meal, the heat isn’t too much of a factor in preparation. Warning: This is NOT a pretty dish, as evidenced below, but it is good old fashioned comfort food. I am serving it tonight with brown rice and green beans from our garden.

Hungarian Chicken Paprikash for the Crockpot

2 Onions, thinly sliced

1 teaspoon kosher salt

2 Tablespoons Hungarian paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne pepper

1 teaspoon sugar

1 garlic clove

3 pounds chicken (breasts or legs, bone in)

½ teaspoon black pepper

2 teaspoons olive oil

1 Tablespoon unsalted butter

½ cup chicken stock

½ cup sour cream

Stir together onions, ½ teaspoon salt, paprika, cinnamon, sugar and cayenne. Spread in the bottom of Crockpot.  Rub garlic over chicken, then sprinkle with salt and pepper. In frying pan over high heat, heat butter and oil. Add chicken and brown, approximately 3 minutes per side. Transfer to Crockpot atop onions.

In same unwashed frying pan over high heat, bring stock to simmer, scraping up brown bits. Pour over chicken and cover. Cook on low five to six hours. About 30 minutes before serving, remove chicken from bone in large pieces and return to pot. Stir in sour cream right before serving. Serve over rice.