Chicken Paprikash
Prep Time: 15mins
Cook Time: 1hr
Total Time: 1hr 15min
1 tablespoon each oil and butter (lard is traditionally used but not generally used anymore)
4 chicken thighs, bone-in and skin-on
1 medium yellow onion, chopped
1 cloves garlic, minced
1 Roma tomato, seeds removed and very finely diced
1 Hungarian bell pepper, diced (optional)
1 – 2 tablespoons sweet Hungarian paprika
1 cup chicken broth
1/2 teaspoons sea salt
Freshly ground black pepper to taste
1 1/2 tablespoons all-purpose flour
1/2 cup full fat sour cream
1/4 cup heavy whipping cream
Heat the oil and butter in a heavy skillet and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pan from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
Return the chicken to the pan and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
Serve with spatzel or potatoes and vegetables.
source
0 Comments