German Chicken Paprika – Slow Cooker

This Paprika Chicken recipe from Luchow’s German Cookbook calls for “2 young chickens, about 2-1/2 pounds each.”  The cookbook’s first publishing date was 1952.  Back in those days, cooks could find smaller chickens in the grocery stores.  Today, chickens are typically 3 to 4 pounds.

 

Shopper’s Tip – The surprise ingredient is the fresh dill.  If you use dried dill (we usually do this time of year), take a whiff to make sure it’s fresh prior to cooking.  If not, go and buy a new jar.  I usually buy a small fresh bunch at the grocery store and dry it myself.

 

Our Alterations – We make more sauce than called for; we usually use whole milk rather than cream; and we like to add garlic.

 

 

Luchow’s – This cookbook was in my mother’s collection and passed onto our family.  She loved the restaurant and raved about it.  Luchow’s opened in 1882 in Manhattan and closed its doors in 1984.  The list of celebrities and statesmen who were patrons of the famous restaurant is long and fascinating.  (Wikipedia)

 

German Chicken Paprika - Slow Cooker

  • Servings: 4
  • Difficulty: intermediate
  • Print

Credit:  Luchow’s Restaurant Cookbook.  Adapted for a slow cooker by NinaOnFood.

Ingredients

½ stick butter or more

8 chicken thighs, boneless and skinless

¾ C. flour

2 tsp. Paprika

2 tsp. Salt

1 onion, diced

1/3 green bell pepper, diced

2 C. chicken broth

2 T. milk

Dried dill for garnish

Directions

Place the flour in a clean 1-gallon plastic storage bag and season with paprika and salt; toss with fingers. Add the thighs and gently shake to coat.  As you remove them and place on a plate, turn each piece over to check it is coated.

If you have a cooker with a brown/saute setting follow here.  Otherwise, use a skillet to brown.

Set the cooker to Brown/Saute at 400°.    Add the butter; quickly spread with wooden or plastic spoon.  Gently place thighs one at a time in the butter.  Lightly brown on each side, about 2 minutes per side.  When thighs are light golden color, remove them at set on a plate (without paper towels).

Reduce heat to 350°.

Add the diced vegetables to the remaining butter in the cooker (or skillet); toss with wooden or plastic spoon to coat. Cook for only a minute or two.  Add the broth and milk; stir.  The mixture will begin to boil.  Gently nestle the browned thighs in the sauce. Cover the cooker.

Switch the unit to Slow Cook on Low. Set Timer to 4 hours.  Check at 4 hours that internal chicken temperature is 165° to 170° and very tender.

To Thicken Sauce:  Remove the thighs and place in a serving dish; cover to keep hot.  Add 1 C. of sour cream to the sauce in the cooker; stir to mix well. Stir constantly until the sauce is hot.  To Serve:  Place hot egg noodles in a serving dish, top with the thighs, and pour the sauce overall.    Alternatively, place the hot egg noodles into the cooker and toss to coat.  Sprinkle Dried Dill over all.

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