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!
Adapted from Annie’s Eats
- 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
- 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.
- 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.
- 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.
- 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.
- Remove chicken from pot, remove skin and bones, discard. Shred chicken with a fork and stir back into pot.
- 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.