Chicken Paprikash
- Reviews 5
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
- Yummo.
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