- 2 medium onions
- 1 tsp. salt
- 1 Tbs. sweet paprika
- 1 tsp. hot paprika (or cayenne)
- 1 garlic clove, peeled and halved
- 3 lbs. chicken legs
- ½ tsp. freshly ground black pepper
- 1 ½ tsp. olive oil
- 1 ½ tsp. butter
- ½ c chicken stock or broth
- 1 c sour cream
- Dill garnish
In slow cooker, stir together onions, ½ tsp salt, and paprika.
Spread mixture evenly over bottom of insert.
Rub garlic halves over chicken, then sprinkle chicken with remaining ½ tsp. salt and pepper.
In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan.
Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off the bone, 5-6 hours.
Stir sour cream into sauce.
Garnish with dill and serve.