hungarian paprikash chicken
(1 rating)
This is lovely comfort food. Delicious, and fairly simple to make. Serve over noodles. This recipe is my favorite, from Joy of Cooking. If you like this recipe, see my website for others: http://mybestcookbook.wordpress.com
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For hungarian paprikash chicken
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3 1/2-4 lbchicken pieces (about 8 pieces) i use thighs and legs
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salt and pepper
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2 Tbspbutter or oil
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3 conions, sliced thinly
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1/4 cgood quality paprika
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2 Tbspflour
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1 1/2 cchicken stock
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2 clovegarlic, micro-planed
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1 lgbay leaf
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1/2 tspsalt
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1/2 tsppepper
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1 - 1 1/2 csour cream
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salt and pepper to taste
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1 Tbsplemon juice
How To Make hungarian paprikash chicken
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1Pat dry the chicken pieces very well. Season with salt and pepper. Melt the butter into a large saute pan and place as many of the pieces as will fit comfortably. Brown nicely on both sides. Remove to a plate until all are done.
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2Place the onions in the pan, reducing heat a bit and stir often until they are softened and coloring. Sprinkle the paprika and flour over the onions, and stir and cook for one minute.
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3Add everything up to the sour cream into the pan, bring to a boil and add the chicken back in with all the accumulated juices from the plate. Reduce heat to a bare simmer, cover and cook until chicken is done (25-30 min).
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4Remove chicken and bay leaf. Skim any fat, and bring to a boil, continuing until sauce is quite thick, almost pasty. Remove from the heat.
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5Add the sour cream, lemon juice and adjust salt and pepper as needed. Serve over noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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