2 LBS boneless, skinless chicken thighs
1 LG onions (diced)
6 cloves garlic
4 carrots, sliced
4 OZ mushrooms, sliced
3 TBS paprika
Salt and pepper
3 C chicken stock
Cornstarch slurry
1 C sour cream (or full-fat plain yogurt)
To make the chicken paprikash, season (generously) the chicken with salt, pepper, and the paprika. Brown the chicken over medium heat on all sides then remove from pan. Add the onions and carrots and allow onions to soften and go translucent. Add the garlic and saute until fragrant – 1 to 2 minutes.
Add a little of the chicken stock and deglaze the pan. Return the chicken to the pot. Add chicken stock to just cover the chicken and vegetables. Add the mushrooms.
Bring to a simmer and reduce the heat to low. Cover, and simmer for 30 minutes, or until the chicken is tender. Slow Cooker: cook covered over low for 6 to 8 hours instead.
Remove the chicken from the pot. Return to a simmer and add cornstarch slurry in small amounts while stirring until the desired consistency is obtained.
Once the chicken has cooled a bit, chop coarsely then return to the pot. Add the yogurt or sour cream. Serve over pasta or rice. Sprinkle with paprika and enjoy.
Another option is to add dumplings to the gravy after returning the chicken to the pot and adding the sour cream. Serve over the dumplings.