Chicken Paprikash

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

A family favorite, chicken paprikash is a creamy Hungarian stew that my granny excelled at preparing. Her chicken was moist and delicate, so be gentle when cooking your bird and never let the pot come to a full boil!

Serves 4

Ingredients

3 pounds of bone-in chicken legs and thighs, skin removed
2 tablespoons olive oil
2 tablespoons trans-fat free margarine
1/4 cup flour
1 carrot, 1 onion, 1 celery stalk, all diced finely
4 cups of chicken stock
1 cup dry white wine
2 garlic cloves, peeled
4 tablespoons sweet Hungarian paprika
1 fresh or dried bay leaf
1 cup low-fat sour cream
2 tablespoons flat leaf parsley, minced
1 teaspoon sea salt
1/4 teaspoon freshly ground white pepper

Directions

Sprinkle both sides of the chicken pieces with salt and white pepper. Place the flour in a zipper lock bag. Add the chicken to the bag and shake to coat. Shake off excess flour. Heat a large skillet over medium-high heat, then add the oil. When the oil is hot, but not smoking, add margarine. When the margarine is melted, add the chicken pieces in batches, browning on all sides until a light brown crust forms (about 10-12 minutes per batch).

Remove chicken to a plate. Add carrot, onion, and celery to the same skillet. Cook the vegetables until they begin to soften and the onion is soft and translucent, about 6-8 minutes. Add the paprika and garlic, cooking an additional 1-2 minutes until the garlic becomes fragrant. Add the white wine and scrape any browned bits sticking to the bottom of the pan. Return the chicken to the pan and add the stock and bay leaf. Bring to a near boil, then immediately reduce to a simmer.

Simmer on low heat, partially covered (about 40-45 minutes) until the chicken is tender and the meat closest to the thighbone is no longer pink. Remove the chicken and discard the bay leaf. Allow the liquid to cool slightly. Gradually stirr in 1/4 of the sour cream. Add the remaining sour cream and stir gently to combine. Return the chicken to the sauce and garnish with parsley. Serve immediately.

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Make It A Meal

Serve with Roasted Brussels Sprouts and Zucchini with Sage.

Wine Pairing

Pinot Blanc or Chardonnay

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