This homey, comforting, rustic dish was inspired by the cooking of my husband’s Hungarian grandmother, Yolanda (“Savta” to us). It's very simple and extremely crowd-pleasing. I jazzed up the Eastern European flavors with some fresh rosemary. Since the entrée contains potatoes, it’s truly a one-pot meal.
Reprinted from the book Year-Round Slow Cooker by Dina Cheney. Copyright © 2013 by Dina Cheney. Published by Taunton Press.
|8 1/3 tablespoons all-purpose flour, divided||10 cloves garlic|
|8 bone-in, skinless chicken thighs||2 tablespoon tomato paste|
|2 teaspoons coarse salt, divided||4 teaspoons Dijon mustard|
|2 teaspoons ground paprika, divided||1/2 cup white wine, such as Sauvignon Blanc|
|6 cups 1-inch-diameter or larger red potatoes, each quartered||1 cup low-sodium chicken stock|
|5 tablespoons vegetable oil, divided||1 teaspoon honey|
|2 yellow onions, halved and sliced into 1/2-inch-thick rings||1 bunch fresh rosemary sprigs, tied together with kitchen twine|
Add 1⁄3 cup flour to a large bowl and dredge the chicken, shaking off and reserving the excess. Sprinkle the chicken all over with 1 teaspoon each of the salt and paprika. In another large bowl, toss the potatoes with the remaining 1 teaspoon each of salt and paprika, and add to the slow cooker.
Heat 2 tablespoons oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add half of the chicken and cook, turning over halfway through, until lightly golden brown on both sides, about 6 minutes. Place on top of the potatoes in the slow cooker. Repeat with another 1 tablespoon of the oil and the remaining chicken, about another 5 minutes, then add to the slow cooker.
Add 1tablespoon oil, the onions, and garlic to the sauté pan. Sauté, breaking up the onion rings, until the onions are softened, about 4 minutes. Place over the chicken in the slow cooker. Add the remaining 1 tablespoon oil, 3 tablespoons flour, tomato paste, and mustard, and cook, stirring well, until the flour is no longer visible, about 30 seconds. Remove the pan from the heat, add the wine, then return the pan to high heat and bring to a boil. Boil for 1 minute, whisking. Then add the stock and honey and boil for another 3 minutes, whisking until almost smooth. Pour over the onions, chicken, and potatoes and nestle in the rosemary. Cover and cook on low until the chicken is tender, 4 hours.
Remove the rosemary, transfer the chicken and vegetables into a large, shallow serving dish, and serve at the table.
Browning meat markedly boosts flavor, so spend the roughly 15 minutes it requires. Browning is particularly helpful when working with ground meat; blander meats, such as chicken, turkey, and pork; and meats with very mild sauces (say, just stock and garlic). Red meats with flavorful rubs or sauces typically don’t require browning. Since you’ll have removed the skin, the chicken won’t become as deep in color as if you’d left it on. To ensure that it does become sufficiently golden brown, don’t crowd the pan (leaving insufficient space between pieces of meat results in steaming, rather than browning). If necessary, brown the meat in batches. Turn it over roughly halfway through cooking so both sides develop color and flavor.
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