Dave Smith > wrote in
message m...
> Dave Bell wrote:
> > OK, picked up a pack of bone-in thighs, with an
> > eye towards dinner tonight. Thinking along the lines
> > of browning and heavily spicing (not to say particularly
> > 'hot') the chicken, then slow baking or braising with
> > chx broth and some root veggies. Probably rice on the
> > side...
>>
>> Any particular suggestions?
>>
> Chicken Parikash

That was my first thoughts, too.

I like this recipe.

Chicken Paprikash with Sour Cream

INGREDIENTS:
* Chicken, five breasts with skin-on/bone-in
* 2 onions, thin-sliced
* 4 Tbs. Hungarian paprika
* 1 tsp. sweet paprika
* 2 Tbs. bacon fat
* 3 cloves garlic, crushed and chopped
* 1 1/2 tsp. olive oil
* 1 Tbs. butter
* 1 cup chicken stock
* 1/4 cup sour cream
* 1 tsp. salt, Kosher
* 1/2 tsp. pepper, freshly ground

METHOD:
Salt and pepper chicken breasts. Fry chicken over medium
high heat in bacon fat until crisp and browned.
In a slow cooker, add onions, paprika, garlic, and one
more pinch of salt. Add cooked chicken to top of onions. Set
cover atop slow cooker and set on high. (If you set on low,
cook time will be 8-10 hours.)
In the fry pan the chicken breasts were cooked, add butter
and olive oil. Start deglazing pan with chicken broth. Reduce
to 1/2 cup and add to slow cooker.
Cook chicken for 4-5 hours. Add sour cream the last 15
minutes of cooking and serve with rice.

The Ranger