Friday, October 30, 2015

Chicken Paprika

This was my Southern girl attempt to make something approximating chicken paprika for a dear friend from Ohio. He and is wife loved it. So, I am declaring it a success. I thought that it was delicious myself.

1 cut-up chicken
2 tbl butter
1 tbl olive oil
3 tbl flour
1 onion , sliced
1 garlic clove, minced
1 1/2 
1 tbl sweet Hungarian paprika
1 tsp hot paprika
1 tsp smoked paprika
Salt and pepper
1 can low sodium chicken stock
1/4 cup white wine or dry vermouth
1 pkg Goya chicken stock (caldo de pollo en polvo)
1 tbl tomato paste
1 cup sour cream
1 tsp dry thyme
1-2 bay leaves
Salt & pepper
1-2 tbl balsamic vinegar

Season chicken pieces with salt, pepper, and smoked paprika, and saute them in 1 tbl butter and 1 tbl olive oil until brown on both sides. Remove and add onion, garlic, the rest of the butter, and the paprikas. Sautee until onion is translucent. Add flour and saute 2 minutes more.  Add chicken stock and wine, stirring. Bring to a boil and simmer for 2-3 minutes, until thick.  Add tomato paste, Goya chicken stock, chicken pieces, bay leaves, and thyme. Cover and let simmer til done-30 minutes or so.  Taste and correct seasoning, adding more paprika if needed. Add balsamic vinegar. Turn heat down to low and add sour cream. Serve with thick German noodles. Sprinkle with parsley if desired.

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