Sunday, November 1, 2015

Chicken Paprikash

So simple!!!!  I think this was the first official "recipe" I made when I began actually cooking dinner for my family.  I love almost anything with a sauce and love it even more if it has sour cream!!  LOVE sour cream!!!   This makes a simple, but elegant meal with lots of flavor.    Reheat leftovers, if you have any,  gently - partial power in the microwave, so you don't separate the sauce into a curdled mess.

Chicken Paprikash

about 3 lbs chicken pieces (or about 2 pounds boneless thighs)
1 teaspoon salt
1/2 teaspoons black pepper
2 tablespoons butter
1 large onion, chopped
1 large Anaheim or green pepper, chopped (you can leave the pepper out if your don't like it - you            can also use red peppers instead)
2 heaping T paprika (Sweet Hungarian)
1/2 c dry white wine
1 1/2 c crushed tomatoes
1/2 cup chicken stock
1 teaspoon salt
1 cup sour cream
2 tablespoons flour – all-purpose

parsley (optional garnish)

Use paper towels to dry the chicken. 

Sprinkle the chicken with S/P

Melt the butter in a large pan and brown the chicken about 6 minutes on one side and then again on the other.

Remove the chicken from the pan and add the chopped onion and pepper. Cover the pan and let the veggies "steam" for a few minutes, then remove the cover and continue to cook, stirring occasionally, until they begin to get a golden brown color (this takes a bit of time for the sugars in the veggies to caramelize - but you WANT to spend the time - adds an entire layer of flavor)

Add the paprika and cook, stirring constantly for about 30 seconds (heating spices releases the oils ins them).

Add the wine, tomatoes, and chicken stock, and more salt, if desired, and then return the chicken pieces along with any juices from the plate

Bring to a boil, cover and turn down the heat to simmer. Let the chicken simmer for 30 minutes.

While the chicken cooks, prepare any side vegetables and some cooked noodles - keep them warm when they're done. (Paprikash is really awesome with spaetzle - little dumplings - but learning to cook those is another story.  Some like this over mashed, but I have to go with the noodles!  Any kind of pasta will do - but find one that has some kind of texture to it to catch up all that wonderful sauce!)

Combine the flour into the sour cream and stir until there are no lumps.

When the chicken is done, turn the heat off and stir a small ladleful of the broth into the cream and stir. Keep adding one small ladleful as a time, bringing the temperature of the cream up to the temp of the broth (If you add sour cream directly to hot liquid you will get a curdled mess.) Once the sour cream is quite warm, pour all of it into the pot and stir to combine. DO NOT LET THE SAUCE BOIL - AGAIN, IT WILL CURDLE. Turn the heat back on to low and cook gently, stirring until the sauce has thickened.  Serve over noodles.

Crack a little black pepper over the top and garnish with parsley, if desired.

This week's recipe detective was:


1 comment:

  1. Carlene said "this is one of your best!" Enjoyed having dinner with RoseDoggy and her hubby!!