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
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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.

Chicken Tetrazinni by Giada de Laurentiis

Chicken Tetrazinni by Giada de Laurentiis

  • Servings: 6
  • Difficulty: intermediate
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A rich and satisfying Italian classic that everyone will enjoy. I made this for the first time this month. It is so delicious.

Credit:  Food Network.


Ingredients

  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2-1/4 teaspoons salt
  • 1 -1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 1/8 teaspoon ground nutmeg
  • 12 ounces linguine
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1-3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.