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 cup
sour cream
1
lemon, juice of
Instructions
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.
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.
Instructions
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.
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chicken, chicken paprikash