Chicken Paprikash (Print Version)
# Ingredients:
01 -
2 tablespoons Hungarian sweet paprika.
02 -
3 tablespoons regular flour, split into portions.
03 -
1 1/2 pounds of chicken thighs or breasts, chopped into pieces.
04 -
4 tablespoons unsalted butter, split in two.
05 -
1 medium-sized yellow onion, finely chopped.
06 -
2 minced garlic cloves.
07 -
2 cups low-sodium broth made from chicken.
08 -
Season with salt and pepper.
09 -
A single tablespoon of freshly chopped parsley.
10 -
3/4 cup sour cream (choose full-fat).
# Instructions:
01 -
Mix chicken pieces with one tablespoon paprika and about half the flour.
02 -
Cook the chicken in two tablespoons of butter till browned and done, then set aside.
03 -
Sauté onions in the last of the butter till soft, then toss in garlic for a quick stir.
04 -
Add the rest of the flour plus paprika and cook for two minutes. Slowly whisk in the chicken broth until it thickens.
05 -
On the lowest heat, mix in sour cream, then return chicken to the pan. Sprinkle with parsley.
# Notes:
01 -
Skip freezing; sour cream doesn't handle it well.
02 -
Store in the fridge for 3 days max.
03 -
Goes great with dumplings or noodles.