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Chicken Paprikash

This is a rich and delicious dish which requires genuine Hungarian paprika, available both sweet and hot. "

Ingredients

3 ½ pounds to 4 ½ pounds chicken parts
salt and ground black pepper
2T. Butter or oil
3 cups thinly sliced onions
1/4 cup sweet Hungarian paprika
2 Tablespoons all-purpose flour
1 Tablespoon minced garlic
1 large bay leaf
1-1 ½ cups sour cream
a few drops of fresh lemon juice
hot cooked noodles or spaetzle


Instructions

Chicken Paprikash
This rich and delicious dish requires genuine Hungarian paprika, which is available both sweet and hot. Sweet paprika is what you want, though you can add a little hot if you like. Once opened, Hungarian paprika must be stored tightly closed in the refrigerator, or, even better, store in the freezer to maintain freshness.
4 servings
Ingredients
3 ½ pounds to 4 ½ pounds chicken parts
salt and ground black pepper2T. Butter or oil
Directions:
Rinse and pat dry:
chicken parts
Season generously with:
salt and ground black pepper to taste
Heat in a wide, heavy skillet over medium-high heat until fragrant:
2Tablespoons Butter or oil
Add as many pieces of chicken as will fit without crowding and cook until golden on both sides, about 5 minutes.
Remove the chicken to a plate and cook the remaining chicken in the same manner.
Add to the fat remaining in the skillet:
onions
Reduce heat slightly. Cook, stirring, until onions just begin to color, about 10 minutes. Sprinkle over the onions:
1/4 cup sweet Hungarian paprika
2 Tablespoons all-purpose flour
Cook, stirring for 1 minute.
Stir in:1 ½ cups vegetable stock
1 Tablespoon minced garlic
1 large bay leaf
½ teaspoon salt
½ teaspoon ground black pepper
Bring the mixture to a boil, stirring constantly.
Return chicken with all accumulated juices to the skillet.
Reduce the heat so the liquid barely bubbles, cover skillet and cook, turning chicken once or twice, til the dark meat pieces release clear juices when pierced with a fork, 20 to 30 minutes. Remove the chicken to a plate. Discard the bay leaf.
Let the sauce settle, then skim the fat off the surface with a spoon.
Boil the sauce over high heat until very thick, almost pasty. Remove the skillet from the fire and blend thoroughly into the sauce:
1-1 ½ cups sour cream
Return the sauce to high heat and boil until thickened.
Season to taste with:
salt and ground black pepper
several drops fresh lemon juice
Return the chicken to the skillet and heat through. Serve with:
hot cooked noodles or spaetzle

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Servings

4

Nutritional Information
Per Serving

no nutrition information available