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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.
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Recommended Servings
4
COOKING
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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 Tbs. all-purpose flour
1 Tbs. minced garlic
1 large bay leaf
1 1/2 cups vegetable stock
1-1 ½ cups sour cream
Fresh lemon juice
Hot cooked noodles or spaetzle
3 cups thinly sliced onions
1/4 cup sweet Hungarian paprika
2 T. All-purpose flour
Cook, stirring for 1 minute.
Stir in:
1 ½ c. vegetable stock
1 T minced garlic
1 large bay leaf
½ t. salt
½ t. ground black pepper
Instructions
1. Rinse and pat dry chicken parts.

2. Season generously with salt and ground black pepper to taste.

3. Heat in a wide, heavy skillet over medium-high heat until fragrant 2T. Butter or oil.

4.Add as many pieces of chicken as will fit without crowding and cook until golden on both sides, about 5 minutes.

5. Remove the chicken to a plate and cook the remaining chicken in the same manner.

6. Add to the fat remaining in the skillet the thinly sliced onions.

7. Reduce heat slightly. Cook, stirring, until onions just begin to color, about 10 minutes.

8. Sprinkle over the onions sweet Hungarian paprika (or add a drop of hot Hungarian paprika, if you like)and 2 Tbs. all-purpose flour.

9. Cook, stirring for 1 minute.

10. Stir in vegetable stock, minced garlic, bay leaf, ½ tsp. salt and ½ tsp. ground black pepper

11. Bring the mixture to a boil, stirring constantly.

12. Return chicken with all accumulated juices to the skillet.

13. Reduce the heat so the liquid barely bubbles, cover skillet and cook, turning chicken once or twice, until the dark meat pieces release clear juices when pierced with a fork, 20 to 30 minutes.

14. Remove the chicken to a plate.

15. Discard the bay leaf.

16. Let the sauce settle, then skim the fat off the surface with a spoon.

17. Boil the sauce over high heat until very thick, almost pasty. Remove the skillet from the fire and blend thoroughly into the sauce
sour cream.

18. Return the sauce to high heat and boil until thickened.

19. Season to taste with salt and ground black pepper and several drops fresh lemon juice.

20. Return the chicken to the skillet and heat through.

21. Serve over hot cooked noodles or spaetzle.
RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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