Chicken Paprikash Recipe - Cooking Index
Chicken Paprikash Recipe - Cooking Index
There are almost as many recipes for chicken paprikash as there are Hungarian cooks. This is a simple version; others add chopped green pepper and diced fresh tomatoes. Our tasters thoroughly approved when light sour cream was substituted for the higher-fat regular product. By using a nonstick-coated Dutch oven and leaving the skin on the chicken, only 1 tablespoon of butter was needed during browning.
Type: Chicken, Poultry| 4 lbs | 1816g / 64oz | Chicken half-breasts - (abt 2 lbs) (large) |
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Onion - finely chopped (medium) |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground black pepper |
| 1 tablespoon | 15ml | Paprika |
| 1/4 cup | 59ml | Dry white wine |
| 1/4 cup | 59ml | Chicken broth |
| 1 cup | 237ml | Light sour cream |
| Cooked egg noodles |
Cut each chicken half-breast into 2 pieces. Melt butter in nonstick Dutch oven; saute half the chicken pieces until browned on all sides. Remove from pan. Repeat with remaining chicken; remove from pan. If desired, remove skin from chicken.
Add onion to pan; saute until transparent. Stir in salt, pepper and paprika. Gradually add wine and chicken broth. Replace chicken, cover and simmer over low heat until chicken is tender, 35 minutes.
Remove chicken. Stir in sour cream into sauce until well-blended. Do not let boil. Serve chicken and sauce with cooked noodles.
Yield: 4 servings.
Source:
St. Louis Post-Dispatch - 10-05-1998
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