Ingredients 4 bone-in skin-on chicken thighs 4 chicken drumsticks 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil 2 medium onions, halved and cut into 1/4-inch slices 2 cloves garlic, finely chopped 2 tablespoons sweet paprika 1/4 teaspoon ground red pepper (cayenne) 1 cup chicken broth (from 32-oz carton) 2 tablespoons cornstarch 2 tablespoons water 3/4 cup sour cream Buttered cooked egg noodles, if desired Steps 1 Spray 4-quart slow cooker with cooking spray. 2 Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker. 3 Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teasp...
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