chicken paprikash

How To Make chicken paprikash

• Step 1
  Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
• Step 2
  In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
• Step 3
  Transfer the chicken to a plate and set aside while cooking the other pieces.
• Step 4
  Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
• Step 5
  To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
• Step 6
  Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
• Step 7
  A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
• Step 8
  Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
• Step 9
  When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
• Step 10
  Serve over a bed of egg noodles, dumplings or spätzle and sprinkle on some fresh chopped parsley.
• Step 11
  To view this recipe on YouTube, click on this link >>>>https://youtu.be/z8jbjgI1_1s
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