See Also: Chicken / Poultry · Main Dishes
Chicken Paprika
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with String Noodles or any cooked rice.
2 - 2 1/2 pounds chicken (or about 6 chicken breast halves)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium onions, thinly sliced
2 teaspoons sweet Hungarian paprika
1/2 teaspoon fine sea salt
freshly ground pepper
1 1/2 cups chicken broth (good quality!)
1/2 cup sour cream
2 teaspoons all purpose unbleached flour
If using a whole chicken, cut into pieces. If using a newer version of chicken paprika, use about 6 skinned and boned chicken breasts or thighs. Whatever, use about 2 - 2 1/2 pounds of chicken. In heavy bottomed saute pan, heat butter and oil. Add chicken pieces and saute 3-5 minutes to brown slightly. Remove to a plate, and to the hot pan add onions, paprika, salt and pepper and saute about 6-9 minutes or until onions are tender. Add chicken to pan along with the broth. Cover. Simmer about 15-30 minutes. (If using tender breasts, 15 minutes usually does it, but if using whole chicken pieces it will take 30 -40 minutes.) Combine the flour with the sour cream, and when chicken is done, slowly add while blending into the simmering liquids. Do not let it boil, but simmer several minutes. Serve with noodles or rice.
Recipe created 2010-04-19.
