Chicken Paprikash

3-1/2 to 4-1/2 lb. chicken pieces
2 tbsp. butter
3 cups thinly sliced white or yellow onion
1/4 cup sweet Hungarian paprika (I use a little hot paprika too)
2 tbsp. all-purpose flour
1 cup chicken stock (unsalted)
1/2 cup dry white wine
1 tbsp. minced fresh garlic
1 lg. bay leaf
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/2 tsp. thyme
1-1/2 cups sour cream
1 lemon, juice of

Directions:

Rinse chicken & pat dry. Remove skin if desired. Leave on otherwise. Season with salt & pepper. In a heavy skillet or large dutch oven melt butter over medium high heat and add chicken pieces, don't overcrowd the pan. Cook until golden, in batches if necessary and remove to a plate (about 3 minutes on each side). Add the onion to the remaining drippings and reduce the heat slightly. Cook, stirring until onion just start to get color, about 8-10 minutes. Add paprika and flour and cook, stirring for about 2 minutes. Stir in the chicken stock, wine, garlic, bay leaf, salt, pepper, and thyme. Bring to a boil, stirring constantly. Return the chicken and the accumulated juices to the pan. Reduce heat to a simmer, cover and cook, turning the chicken over once until the dark meat pieces juices run clear when stabbed with a fork (about 25 minutes). Remove the chicken to a plate and take out bay leaf.

Optional: let sauce sit until it has settled and skim fat off the top with a ladle. Bring up to a boil and let boil until thickened. Remove from heat and blend in sour cream. Bring back up to a boil and add lemon juice and salt & pepper to taste. Return the chicken to the skillet and turn to coat pieces and heat through.

User Reviews:

We made it just last night. I had to make sure that I put in my review telling every one how good it was.
Just like the chicken Paprikash that my Grand mother use to make.

submitted by einar on December 07, 2005

Hi there...

I love this recipe! Its so easy to follow and make. I used the hot paprika.. and would advise to slowly add it to taste.

Many thanks!

Submitted by Lisa B on December 08, 2003

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