Prep 30 mins
Cook 45 mins
This is Deleicious, and not that hard to do. One of those comfort foods. My husband loves this and so do my kids.
- 4 chicken legs, bone skin on (you can use a small cut up chicken or bone on skin on breasts)
- salt and pepper
- 2 tablespoons vegetable oil (or bacon fat)
- 2 large onions, sliced
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon tomato paste
- 1⁄2 cup canned tomato (diced with their juice)
- 1 cup chicken stock
- 1⁄2 cup dry white wine
- 1 large bay leaf
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
- 1 tablespoon cornstarch (mixed up in a little water)
- 1 cup sour cream (I use low fat)
- Season chicken with salt & Pepper.
- Brown well in a large skillet in oil.
- Remove chicken, keep warm.
- Add onions, mushrooms, and garlic to skillet and saute. Season with thyme, salt and pepper.
- Now add Paprika to vegetables and saute a few minutes till paprika loses its rawness.
- Add Tomato paste and saute a minute or so till some of its moisture evaporates.
- Add wine and bring to a boil.
- Add tomatoes, chicken stock, wine, bay leaf, worcestershire sauce and hot sauce.
- Taste for salt & pepper, and adjust seasonings.
- Add chicken back to pan.
- Cover and simmer about 35 - 45 minutes.
- Remove chicken and keep warm.
- Thicken sauce with constarch slurry.
- When it is thickened and the seasonings have been adjusted, add sour cream and gently warm sauce through.
- Add chicken back to pan in sauce and gently heat through.
- Serve with egg noodles.
Not sure how to rate this because this is not chicken paprikash. True Hungarian paprikash uses only salt, black pepper, garlic and plenty of diced onions to season the dish. Also chicken broth, flour and sour cream and of course chicken and oil to brown the chicken. I'm Hungarian and I was taught by my Mom and Aunt both from Hungary. Sorry
Very good. Some alterations I made was to sub the Worcestershire sauce (we don't like it) for Ketjap Manis, the sour cream for soy cream (we don't mix meat and milk) and vegetable oil, not bacon fat. Furthermore, the slurry was not needed as the sauce was thick enough. Have made it several times and it always comes out great. Sometimes I also add some sliced fresh mushrooms. Thanks for posting.
Fabulous Connie! Even Picky Boy liked this dish so that is a compliment indeed! I made exactly as written and I wouldn't change anything about it. Originally I was going to do step by step photos but some of the pics weren't so great. Thanks for the delicious recipe it is going in my "favourites" book.