Chicken Paprikash

Chicken Paprikash {Apartment 302}

Cleaning out the cupboards in the New Year, I came across 4 kinds of Paprika in my pantry… A little bit of leftover regular Paprika, Hungarian Style Paprika, Spanish Hot Smoked Paprika and Hungarian Sweet Paprika (Thanks Dad for the last two!). I figured it was time to introduce this red spice to my cooking. Well, Dad is always raving about Chicken Paprikash! What a perfect way to use up some of my abundance of this spice, as well as break in my new dutch oven. I served mine with a chunk of crusty baguette on the side for mopping up the sauce. Yum!

Chicken Paprikash {Apartment 302}

Chicken Paprikash

Adapted from Annie’s Eats

Serves 4

  • 4 chicken drumsticks, skin on
  • Coarse salt and ground pepper
  • 2 teaspoons vegetable oil
  • 1/2 medium yellow onion, halved and thinly sliced lengthwise
  • 1 small green pepper, chopped
  • 6 white button mushrooms, sliced about 1/2″ thick
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons sweet paprika
  • 3 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 1/2 cup sour cream
  • Egg noodles, for serving
  1. Season chicken with salt and pepper. Heat oil in a large dutch oven over medium-high heat and add chicken. Cook chicken, skin side down, until golden and crispy, about 6 minutes. Flip and cook the other side until browned, about 6 minutes. Transfer to a plate and set aside.
  2. Remove all but 1 tbsp fat from pot and reduce heat to medium. Add onions and green pepper and cook, stirring frequently until beginning to soften, about 2 minutes.
  3. Add garlic and mushrooms and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute.
  4. Add chicken broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
  5. Remove chicken from pot, remove skin and bones, discard. Shred chicken with a fork and stir back into pot.
  6. Remove from heat, stir in sour cream and serve over cooked egg noodles.

I paired this dish with Strut Wines ‘Risque Rosé’. It’s a 2009 Gamay-Riesling-Viognier-Sauvignon Blanc wine from BC’s Okanagan Valley.

Strut Wine {Apartment 302}

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2 thoughts on “Chicken Paprikash

  1. Ken says:

    I think that paprika is an unappreciated spice, probably because the grocery store McCormicks or whatever is basically just tasteless food colouring. You gotta get the good stuff (plug here for The Silk Road Spices in Calgary).

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