Chicken Paprikash

posted by Chefshell 03-11-99 10:00 AM

Chicken Paprikash

3 1/2 to 4 1/2 lbs. chicken pieces
2 tbsp. butter
3 cups thinly sliced white or yellow onion
1/4 cup sweet Hungarian paprika
2 tbsp. all purpose flour
1 cup chicken stock (unsalted)
1/2 cup dry white wine
1 tbsp. minced fresh garlic
1 large bay leaf
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/2 tsp. thyme
1 to 1 1/2 cups sour cream
Juice from 1 lemon

Rinse chicken and 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, about 3 minutes on each side and remove to a plate.

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 1 time 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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line