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8 pieces chicken (4 legs and 4 thighs)
In a big frying pan warm up the vegetarian schmaltz (or oil), and fry the chicken. Put on a plate for farther use.
Tip: From time to time before frying I even spread some crushed garlic under the chicken's skin with just a little salt.
In the same skillet, fry the onions until you get a nice light brown color, then add the garlic, little salt, ground pepper, and paprika. Mix well and continue to simmer just another minute.
In a bowl, put the prepared potatoes, sprinkle just a little salt and the paprika.
Arrange half of the onion in the crockpot as a first layer, then arrange the potatoes, then the chicken (skin up), then the rest of the onions.
In the same skillet pour the water, add the soup powder and the gravy powder. Mix well and bring to a boil. Simmer just for few second. Pour over the chicken.
Cover the pot with aluminum foil then cover with the lid. Cook on high for 15 minutes, then on low for 6 to 8 hours.
Poster's Notes:
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1 tbsp. Vegetarian Schmaltz (click here for recipe) or oil
2 big onion, sliced
5 big garlic cloves, sliced
Salt
Freshly ground pepper
1/2 tsp. sweet paprika
4 big potatoes, cut each to 8 slices, or 6 medium, cut each to 4 slices
1-1/2 to 2 cups water
1 tsp. chicken soup powder
1 tsp. stew (gravy) powder
Be careful not to add too much salt. I like to add little on each step of my cooking, I find that it is much testier.