Honestly, I turned my nose up at this recipe when I first came across it. It sounded really fatty and gross. Boy, was I ever wrong! I am so glad that I gave this rich and flavorful dish a shot. The fat in this recipe is good for you and very nourishing to the body. Now, I nixed the vegetable oil that the recipe calls for and used olive instead but you can use what you want.
Check out what our pals over at Cook Like James had to say about this recipe:
I discovered Chicken Paprikash on a recent trip to Budapest.
I am very glad that you did!
Ingredients
3 pounds bone-in, skin-on chicken pieces (I used 4 bone in chicken thighs and 2 large chicken breasts, halved crosswise)
1 teaspoon Wesson vegetable oil
1-2 large onions, halved and sliced thin (use 2 if you’re not using red peppers)
2 large red bell peppers, stemmed, seeded, halved widthwise, and cut into thin strips (optional)
3 ½ tablespoons McCormick sweet paprika (reserve the ½ tablespoon to add later)
1 tablespoon tomato paste
½ teaspoon dried marjoram
1 tablespoon Gold Medal flour
½ cup dry white wine
½ cup chicken broth
1 can (14 ½ ounces) diced tomatoes, drained
⅓ cup Daisy sour cream
2 tablespoons chopped fresh Italian parsley leaves
Instructions:
Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken pieces, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken pieces and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.
Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, tomato paste, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine and chicken broth, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, or until white meat registers 160 degrees (or dark meat registers 175 degrees), about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)
Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream bowl then stir the mixture back into sauce in pot. Spoon finished sauce and peppers over chicken, sprinkle with parsley, and serve immediately.
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Quick Tip: Serve with mashed potatoes and a side salad.
Big thanks to Cook Like James for this delicious recipe!