> wrote in message
...
> On Fri, 19 Apr 2013 06:18:53 -0700, sf > wrote:
>
>
>>
>>Does one really have to go into such minor details when giving a
>>method and not a recipe? I wouldn't brown the chicken and I would put
>>it in without either stock or broth, because chicken produces its own
>>liquid if you leave it alone to cook slowly. I don't own a crockpot,
>>but that's the way I make chicken paprikash on the stovetop.
>
> I do own a crockpot and use it occasionally for convenience but
> browning all likely suspects first is a good move. I think what
> happens is that when you brown the meat particularly, it seals it and
> the flavour stays in. If you don't, the flavour 'bleeds' out into the
> whole and it doesn't taste as good. IMO

Yes, plus you get the benefit of the Mailliard reaction therefore giving
better flavour. Probably not so necessary if not in a crock pot but still
good.-

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