Classic Chicken Paprikash

chicken-paprikash-recipe-v_medium

A simple’classic.’ There’s no need to ‘tweak’ this – it is perfect!

HANDS-ON TIME
30 minutes
TOTAL TIME
1 hour
SERVINGS
4 to 6

Ingredients

  • 2 tablespoons kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 2 1/2 pounds bone-in chicken thighs
  • 2 tablespoons neutral oil (like canola, grapeseed, or peanut oil)
  • 2 medium yellow onionsquartered and thinly sliced
  • 2 tablespoons smoked paprika
  • 1 pinch granulated sugar
  • 1 Russet potatoesmedium dice
  • 2 cups low-sodium chicken broth or water
  • 1/2 cup sour cream

Instructions

Combine kosher salt and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a large Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings.

 

Return to stove on medium heat, stir in the onions, paprika, and sugar, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes. Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

 

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Remove from heat, stir in sour cream, taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

SHOPPING LIST

  •  kosher salt
  •  Freshly ground black pepper
  • 2 1/2 pounds bone-in chicken thighs
  •  neutral oil (like canola, grapeseed, or peanut oil)
  • 2 medium yellow onions
  • smoked paprika
  •  granulated sugar
  • 1 Russet potato2 cups low-sodium chicken broth or water
  • 1/2 cup sour cream

Source:  Aida Mollencamp, Salt & Wind

 

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