You must be logged in to post a review.
This is my favorite family recipe. It’s simple, delicious, and chock-full of comfort and history. I adapted this recipe from a Hungarian church cookbook of my Grandmother’s, and whenever I cook it, it’s a huge hit. This recipe can be made with or without a crockpot, but with, you can throw everything in quickly in the morning, and with only 20 minutes of work once you get home, you have a comforting, delicious meal.
1. Place thinly sliced onions in the bottom of your slow cooker.
2. Season both sides of each chicken thigh with salt, pepper, and paprika (in that order). It’s virtually impossible to over season this dish, as excess seasonings will fall off the thighs, but be aware of your salt nonetheless.
You can use chicken breasts if you prefer, but I don’t find the flavor as deep. If you DO decide to use chicken breasts, make sure you get the bone-in kind (again, for deeper flavor).
3. Place your chicken thighs in your slow cooker on top of the onions. Pour the water over the chicken and cover. Cook on low approximately 8 hours, or on high for at least 4 hours. The lower and longer the better. (You can add some tapioca starch at this point to ensure a nice thick gravy at the end – I’ve never done it, but that’s the best starch to use given the low temperatures. Do NOT add cornstarch or flour at this time).
4. Once the chicken has had time to get delicious and tender, take the chicken pieces from the pot, and remove the bones. This is another benefit to thighs – very few bones! Set the meat aside. Do NOT strain out the liquid!!
5. Mix the sour cream into the liquid left in the slow cooker. If you desire a thicker sauce, make a slurry out of 1/4 cup water and 1 tablespoon of cornstarch, and whisk into the gravy. Bring to a boil in a pot until thickened.
6. Stir the gravy and the chicken together.
Serve over cooked egg noodles with some Hungarian Bikaver wine (or any light bodied red/crisp dry white), good company, and lots of laughter!
(Traditional method: Season chicken as above then brown on both sides. Remove the chicken and set aside. Add onions to the pan and saute until translucent. Return chicken to the pan along with approximately 1 cup of water, cover, and simmer over low heat for about 30 minutes, or until cooked through and tender. Then follow the remaining steps from step 4 above.)
This sandwich is “the bomb”! My husband loves steak and I am too bored with a simple slice of meat. To mix things up a bit, I made this sandwich for dinner the other day and it turned out heavenly.
Flavorful steak with sweetness from onions, some melted cheese and a kick of garlic. Yum!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!