Slow Cooker Chicken Paprikash

1.7 kg (3 ¾ lbs, 4-6 legs) whole chicken leg quarters

60 g (4 tbsp) bacon fat

14 g (1 tbsp) grapeseed oil

200 g (7 oz) pork belly or thick cut natural bacon – cut into pieces

100 g (3.5 oz) onion – cut into wedges

300 g (10.5 oz) green peppers – cut into small pieces

20 g (2 tbsp) garlic – roughly chopped

14 g (2 tbsp) sweet Hungarian paprika

387 g (1 2/3 cups) San Marzano tomatoes – drained and crushed with potato masher

18 g (1 tbsp) salt

2 g (1 tsp) black pepper

720 g (3 cups) water

OPTIONAL: but recommended, 30 g (2 tbsp) of sour cream per serving and a few leaves of basil for decoration

1. Set the heat to high and heat the skillet, and when hot add the bacon fat and oil, until melted and sizzling
2. Place the chicken legs into the pan skin side down, sear until golden brown and the skin is crispy. Turn and sear the other side. Remove from heat and set aside
3. In the same pan, fry the pork belly or bacon until lightly crispy. Scoop out from skillet and set aside
4. If you used a skillet, pour the oil into the slow cooker and place the chicken legs meat side down
5. Toss the bacon over the chicken
6. Sprinkle the paprika, salt, and pepper on top of the chicken legs
7. Add the onions, garlic and green peppers, crushed tomatoes and water into the slow cooker. Stir and cover with the lid
8. Set the timer on the slow cooker for 8 hours
9. Serve in one of three ways:
(1) Take whole pieces of leg or part of a leg, pour two ladles of sauce and vegetables, add the sour cream and decorate with fresh herb leaves, or
(2) Remove the meat from the bones and shred into mouth size pieces, place onto plate and ladle two scoops of sauce and vegetables on top, add the sour cream and decorate with fresh herb leaves, or
(3) Remove the chicken and bones and puree the sauce and vegetables to create a smooth creamy sauce, and pour over the shredded chicken meat, add sour cream and decorate with fresh herb leaves
10. ENJOY!