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Wednesday, August 29, 2012

RECIPE WED #10: Chicken Perkelt

Basically Chicken Paprikash w/mushrooms...a delish Eastern European Dish I have improvised to utilize the slow cooker...Really easy and Yummy!

  • 2 Lbs Spilt Chicken Breasts
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 C Chicken Stock
  • 2 T Smoked Paprika
  • Kosher Salt & Cracked Black Pepper to taste
  • 8 oz sliced, cleaned fresh button Mushrooms
  • EVOO
  • Fresh parsley
  • 3-T  Sour Cream
  1. Rinse Chicken Breasts well, & pat dry with paper towel. Season well w/kosher salt and pepper massage into skin. Set aside.
  2. Pour barely enough EVOO to coat bottom of skillet (about 1-2 T) and heat over med-high heat until water flicked across it sizzles.
  3. Place skin side down, cook until skin is crispy and is easily turned. (about 7-9 min) flip and cook other side. ONLY looking to crisp/brown chicken not cook all the way through. This step can be omitted and still get great results, I just like the added flavor browning the chicken gives the recipe.
  4. Lay Chicken breasts in bottom of slow cooker and add onions, garlic, smoked parika, salt & pepper. Pour chicken stock over top and set cooker to low & cook 4-6 hours
  5. Remove chicken Breasts and pick meat off of bones. {I place skin and bones in freezer bag to make stock with on a later date}. Shred w/2 forks, make sure you get all the bones out of meat and stock!
  6. Add sliced mushrooms, chicken pickings, and sour cream. Cook 30-45 min more.

Serve w/Noodles, rice, or mashed potatoes

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