RECIPE

Chicken Paprikash

Name: Chicken Paprikash
Cook time: 2 h
Yield: 4

Recipe Created For

Stainless Steel Braiser

Main Course

Poultry

Cook Time

Under 2 hours

Serving Size

Cook Mode

INGREDIENTS

2 tbsp olive oil
4 whole bone-in chicken legs, drumsticks and thighs separated
2 tbsp butter
2 large onions, thinly sliced
1 red bell pepper, seeded and diced
3 garlic cloves, finely chopped
¼ cup all-purpose flour
¾ cup white wine
1 ½ tbsp Hungarian paprika (or regular paprika)
2 tsp spicy smoked paprika
2 cups chicken stock
½ cup sour cream
Finely chopped herbs (such as parsley, dill or chives)

EQUIPMENT

INGREDIENTS

2 tbsp olive oil
4 whole bone-in chicken legs, drumsticks and thighs separated
2 tbsp butter
2 large onions, thinly sliced
1 red bell pepper, seeded and diced
3 garlic cloves, finely chopped
¼ cup all-purpose flour
¾ cup white wine
1 ½ tbsp Hungarian paprika (or regular paprika)
2 tsp spicy smoked paprika
2 cups chicken stock
½ cup sour cream
Finely chopped herbs (such as parsley, dill or chives)

EQUIPMENT

INSTRUCTIONS

In a Stainless Steel Braiser over medium heat, warm the oil. Add the chicken, in batches if necessary, and brown on both sides. Set aside on a plate and season with salt and pepper.

Reduce the heat slightly and melt the butter in the Braiser. Add the onions and red pepper. Cook, stirring often, until softened and golden, about 10 minutes. Add the garlic and cook for 1 minute. Sprinkle in the flour and cook, stirring, for 1 minute longer.

Deglaze with the wine, letting it reduce until almost dry. Return the chicken to the Braiser and sprinkle with both types of paprika. Pour in the chicken stock and bring to a boil. Season with salt and pepper. Cover and simmer over medium-low heat until the chicken is cooked through, about 30 minutes.

Remove the Braiser from the heat. Using Revolution^® Locking Tongs, remove the chicken from the Braiser and set aside on a clean plate. Place the sour cream in a bowl and add a small amount of sauce from the Braiser. Mix well to combine. Pour the sour cream mixture into the Braiser and whisk to combine until no lumps remain. Adjust the seasoning of the sauce.

Return the chicken to the Braiser and reheat over medium-low for a few minutes.

Serve the chicken and sauce over egg noodles or rice. Sprinkle with fresh herbs.