Instructions

Mix in ziplock bag & shake well:
2T flour
2T paprika (optional – smoked paprika for extra flavour)
1t garlic powder
1 t. coarse ground black pepper
2 boneless/skinless chicken breasts, cut into 2 inch pieces

Saute over medium heat in 2T olive oil until soft, but not browned**:
1 leek, coarsely chopped OR 1 large onion
3 celery stalks, coarsely chopped OR mixed bell peppers in 1 inch pieces
1 clove garlic
Remove from pan and set aside.

Add 2T olive oil to pan over medium heat:
Remove chicken pieces from bag, shake to remove excess flour and place carefully into hot oil.
When chicken is brown on both sides, add 1 T. of coating mix from bag to pan and stir into oil so there are no lumps.
Add sauteed vegetables back into the pan with the chicken.

Option 1: Slow Cooker: At this point, place the chicken and vegetables into your slow cooker. Mix the sauce ingredients (below) together, leaving out sour cream. Stir sauce into the meat & vegetables and slow cook for 2 hrs on high or 3 hours on low.  Add sour cream and stir well.  Continue to cook for another 1-2 hours on low. Adjust seasoning and add optional spinach before serving.**

Option 2: Stovetop/Oven:

Stir sauce ingredients into pan:
1 cup chicken stock
1 t. hot sauce (chipotle or smoked)
1 cup white wine
1 T. dijon or brown mustard
1/4 cup sour cream

Stir well & bring to boil, then pour mixture into large oven-safe casserole dish – do not cover.
Bake in 350F oven for 30 minutes***, stir part way through.
Remove from oven and immediately stir in:
1-2 cups coarsely chopped spinach leaves
Cover and let sit 5 minutes.

Serve with potatoes, rice or noodles, add a side of sweet & sour red cabbage or pickled beets, and a nice rye bread

* Variation for a one-dish meal: Paprika Chicken Stew
**Saute with the vegetables: 1-2 cups of cubed potatoes or small red/yellow skin potatoes cut in half
***Extend oven time to 40 minutes, or until potatoes are cooked through .

Try it once and you’ll make it a family standard!