Clay Pot Creamy Paprika Chicken Recipes

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. 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 bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.

Steps:

• Soak your clay cooker per its manufacturer's instructions; in my case, I soak the lid of my Glazed Schlemmertopf for 10 minutes before use.
• Place bacon, onions and green pepper into the clay pot.
• Salt and pepper the chicken pieces, sprinkle with paprika, then add to the pot along with the potatoes.
• Cover and bake at 425° for 1 hour 20 minutes (my clay pot requires going into a non-preheated cold oven before setting the oven temperature).
• Remove clay pot from oven; if adding sour cream, whisk it in at this time (I usually remove everything first then add it back in). Cover and let stand for 5 minutes.
• Serve with crusty French bread.

Steps:

• Soak clay pot for 15 min.
• Rub chicken with garlic, salt, pepper, caraway seeds, parsley, Italian dressing and marinate overnight ( optional) You can rub your chicken and bake it right away, but it will taste much better , if marinated.
• In a clay pot, add potatoes, carrots and chicken on top.
• Place your clay pot in the cold oven and roast at 430F for 1.5 hours.