Chicken_paprikash

Chicken Paprikash

                           - Hungarian

 

 

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Serves 4 to 6

 

Paprikash, like goulash and other dishes with their origins in the hay-day of the Austro-Hungarian Empire, are rich in garlic, onion and paprika.  If you are not familiar with it, it is well worth adding to your culinary repertoire.  Some recipes add tomato sauce or diced canned tomatoes.  To me, that makes it taste a bit too Italian, more like Chicken Cacciatore.

 

1 large chicken, cut into serving pieces

 

1 to 2 tablespoons olive oil

2 large onions, cut into thin slices

6 to 8 cloves of garlic, thinly sliced

1 bell pepper, seeded and cut into very thin strips

2 tablespoons paprika, - (or more to taste)

A pinch of dry chili flakes, - (optional or to taste)

 

1 cup chicken_stock_or_broth(or a bit more than half a 14.5-ounce commercial can)

About 1 cup very small button mushrooms, or larger ones, sliced

 

1 cup sour cream

1/4 cup chopped fresh parsley

Salt and fresh coarse ground black pepper to taste

 

Preheat oven to 350°F - (180°C or Gas mark 4) Cut the chicken into serving sizes, rinse, pat dry and set aside.  In a heavy skillet or other pot that can go into the oven, heat the olive oil and gently sauté the onion, garlic and pepper until soft and just beginning to brown.  Add the paprika and chili flakes, if using and continue to stir for about a minute.  Add a bit more olive oil if necessary.  Add the chicken pieces and turn about in the onion-paprika mixture until coated on all sides.  Cook until lightly browned on all sides.  Place in the oven and continue to cook to desired degree of doneness.  The chicken is done when after cutting into the thickest part, the juice runs clear instead of pink. 

Remove the pan from the oven.  Using tongues, remove the chicken and onions to a plate, set aside and keep warm.  Remove as much fat as possible from the pan and stir in the chicken stock.  Place on op of the stove and cook over moderate heat, stirring to bring up the bits and pieces stuck to the pan, until the liquid has reduced by about half.  Stir in the sour cream and parsley.  Return the chicken and onions to the pan and season to taste with salt and pepper.  Cook only until all is hot through.  Serve over fresh Späetzle or home made noodles

 

 


        Copyright © 2008 - Geraldine Duncann

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