Wednesday, October 16, 2013

Crock Pot Dinner – Chicken Pieces and Paprika

I go to the gym (almost) every Friday night between 5.30 and 6.30 and we normally have dinner at 7.15. To avoid doing everything in a rush, I try to prepare dinner before hand and crock pot seems to be another perfect answer for me – in cooler weather anyway.

Slow cooker roast chicken pieces with Paprika is another pot roast favourite of ours. To serve 2, you will need:

4-6 pieces of chicken thighs, skin on and bone in, but trimmed of excess fat and skin
1 onion, chopped
4 cloves of garlic, bruised with flat of a knife
Salt & pepper
1-2 teaspoons of Paprika
1 teaspoon of corn flour

Rub the chicken pieces with salt and pepper and brown them first in a pan over high heat - you can omit this browning if you like since the paprika will also give them a little bit of colour.

Line the crock pot with onion and garlic then place the chicken pieces on top – skin side up. Use a fine sieve to sprinkle paprika evenly over the chicken. Set the slow cooker on low for 4-5 hours (and go to the gym or do whatever you need to do).

Lift the chicken pieces with onion and garlic, rest them in a deep dish and cover with foil. Transfer the liquid from the crock pot to the sauce pan, mix corn flour with a little bit or water and add to the pan. Cook over medium heat until reduced and thickened – stir frequently. Add more salt and pepper to the gravy.

Serve chicken pieces with mash and gravy. Dinner’s done!

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