joyce-in-upstate-ny
Well-known member
Chicken Paprikash
Rinse and pat dry 3 1/2 to 4 1/2 lbs chicken parts
Season generously with salt and ground black pepper to taste.
Heat in a wide, heavy skillet over med-high haat 2 tblsp butter.
Add chicken to the skillet until golden on both sides about 5 min.
Remove chicken to a plate.
Add to the fat remaining in the skillet 3 cups very thinly sliced onions.
Reduce the heat slightly. Cook,stirring,until the onions just begin to color, about 10 min.
Sprinkle over the onions
1/4 cup sweet Hungarian paprika and 2 tblsp all-purpose flour.
Cook, stirring for 1 min.
Stir in 1 1/2 cups chicken stock,
1 tblsp minced garlic,
1 large bay leaf,
1/2 tsp salt,
1/2 tsp ground pepper.
Bring to a boil stirring constantly. Return the chicken to skillet.
Reduce heat so that the liquid barely bubbles, cover and cook turning the chicken once or twice about 20 to 30 min.
Remove the chicken to a plate and 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 heat and blend thoroughly into the sauce:
1 to 1 1/2 cups sour cream.
Return the sauce to high heat and boil until thickened.
Season to taste with Salt and ground black pepper and Several drops of fresh lemon juice. Return chicken to sauce and heat through. Serve with Hot cooked noodles.
I've had this recipe forever and do not know who created it.
Rinse and pat dry 3 1/2 to 4 1/2 lbs chicken parts
Season generously with salt and ground black pepper to taste.
Heat in a wide, heavy skillet over med-high haat 2 tblsp butter.
Add chicken to the skillet until golden on both sides about 5 min.
Remove chicken to a plate.
Add to the fat remaining in the skillet 3 cups very thinly sliced onions.
Reduce the heat slightly. Cook,stirring,until the onions just begin to color, about 10 min.
Sprinkle over the onions
1/4 cup sweet Hungarian paprika and 2 tblsp all-purpose flour.
Cook, stirring for 1 min.
Stir in 1 1/2 cups chicken stock,
1 tblsp minced garlic,
1 large bay leaf,
1/2 tsp salt,
1/2 tsp ground pepper.
Bring to a boil stirring constantly. Return the chicken to skillet.
Reduce heat so that the liquid barely bubbles, cover and cook turning the chicken once or twice about 20 to 30 min.
Remove the chicken to a plate and 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 heat and blend thoroughly into the sauce:
1 to 1 1/2 cups sour cream.
Return the sauce to high heat and boil until thickened.
Season to taste with Salt and ground black pepper and Several drops of fresh lemon juice. Return chicken to sauce and heat through. Serve with Hot cooked noodles.
I've had this recipe forever and do not know who created it.