Time 8h10m Yield 6 Number Of Ingredients 8 Steps:
Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker. In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired. Cover, and cook on Low for 6 to 8 hours.
Time 6h30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Slash each piece of chicken 2 or 3 times with a sharp knife. Mix the flour, turmeric and paprika in a small plastic bag. Shake the chicken pieces in it to coat them thinly. Heat the oil in a frying pan, add the chicken and cook until browned on all sides. Transfer to a plate. Add the onion and garlic to the frying pan and fry, stirring for 5 minutes until lightly browned. Stir in the remaining spiced flour and stir into the onion and garlic mixture. Add the cloves, ginger and some pepper. Pour in and gradually incorporate the stock. Bring to the boil stirring. Pack the chicken joints into the slow cooker and pour in the hot stock mixture. Cover with the lid. Cook on high for 2 hours, then on medium for another 4 hours (or on medium for longer).
More about “persian slow cooked chicken recipes”
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside. Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute. Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.
