Chicken Paprika

Chicken Paprika is a Hungarian dish that pairs well with wide noodles.

3 lbs. chicken, in quarters

4 Tbsp. butter

1/2 cup chopped onion


2 Tbsp. sweet Hungarian paprika

1 tomato, peeled and chopped

1/2 to 1 cup chicken broth

3 Tbsp. flour

1/4 cup heavy cream

1/2 cup sour cream, at room temperature

Rinse the chicken and pat dry.

Melt the butter in a heavy skillet. Cook onion until lightly browned, add the chicken and sprinkle with salt.

When chicken pieces are browned, remove from pan and set aside.

Mix in the paprika and cook for 1 minute. Add the tomato and 1/2 cup chicken broth, lower the heat and simmer for 7 minutes.

Return the chicken to the pan, cover, cook 30-40 minutes. Remove the chicken to a warm platter.

Sprinkle the flour over the pan drippings, stirring quickly to smooth and blend. Cook for 3 minutes and gradually add enough chicken broth to make 1 cup of liquid, then stir in the heavy cream. When it is heated through, turn off the heat, whisk the sour cream in a small bowl, add it to the sauce, blending it quickly without letting it boil.

Spoon over chicken pieces to serve.

Serve with Noodles Romanoff for a delicious meal.

Serves 4




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