Chicken Paprikash

2 Onions, thinly sliced

1 teaspoon kosher salt

2 Tablespoons Hungarian paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne pepper

1 teaspoon sugar

1 garlic clove

3 pounds chicken (breasts or legs, bone in)

½ teaspoon black pepper

2 teaspoons olive oil

1 Tablespoon unsalted butter

½ cup chicken stock

½ cup sour cream

Stir together onions, ½ teaspoon salt, paprika, cinnamon, sugar and cayenne. Spread in the bottom of Crockpot.  Rub garlic over chicken, then sprinkle with salt and pepper. In frying pan over high heat, heat butter and oil. Add chicken and brown, approximately 3 minutes per side. Transfer to Crockpot atop onions.

In same unwashed frying pan over high heat, bring stock to simmer, scraping up brown bits. Pour over chicken and cover. Cook on low five to six hours. About 30 minutes before serving, remove chicken from bone in large pieces and return to pot. Stir in sour cream right before serving. Serve over rice.

*Courtesy of:  http://mmapron.com/2011/07/26/hungarian-chicken-paprikash-for-the-crockpot/