I had so much fun with the other day’s WCC meal, that I made another crockpot dish a couple of nights later. Really, any excuse to use my smoked paprika.

Chicken Paprikash w/ Sour Cream
Adapted from a recipe on Epicurious.com
2 medium onions, thinly sliced
1 tsp kosher salt
1 tbsp sweet paprika
1/2 tbsp smoked paprika
2 garlic cloves, peeled and halved
2.75 – 3 lb pounds chicken pieces — legs, thighs, breasts (all bone in, skin on and ready for business)
1/2 tsp freshly ground black pepper
1 tsp + 2 tbsp olive oil
1 cup cup chicken stock or low-sodium chicken broth
1 can artichoke hearts in water, drained and quartered
1/3 cup sour cream (use full fat, low fat could curdle)
Fresh dill, chopped, for garnish

Add the 1 teaspoon oil to a heavy skillet and add the onions and paprikas and 1/2 teaspoon salt.

Cook until onions soften and paprika smells . . . → Read More: A Veritable Crockpot Extravaganza! Chicken Paprikash!