Chicken Paprikash (Print Version)
# Ingredients:
01 -
1 tablespoon chopped fresh parsley.
02 -
1½ pounds of chicken, cut into small chunks (use breasts or thighs).
03 -
2 garlic cloves, minced.
04 -
3 tablespoons of regular flour, split.
05 -
2 cups reduced-salt chicken stock.
06 -
Salt and pepper, to taste.
07 -
¼ cup paprika, preferably Hungarian sweet.
08 -
4 tablespoons butter, split.
09 -
¾ cup of sour cream (use full-fat for better flavor).
10 -
1 medium-sized yellow onion, diced small.
# Instructions:
01 -
In a bowl, toss the chicken chunks with 1 tablespoon paprika and 1½ tablespoons flour until coated evenly.
02 -
In a big pan, melt 2 tablespoons of butter. Cook the chicken pieces on both sides until golden and done. Set them aside.
03 -
With the remaining butter in the pan, sauté the onion until soft. Toss in the garlic and let it cook another minute. Sprinkle in the rest of the flour and paprika, stirring, and let it cook for a couple of minutes.
04 -
Pour in the broth while whisking, and let the mixture simmer until it thickens up. Add salt and pepper to your liking.
05 -
Lower the heat all the way down and gently stir in the sour cream. Put the chicken and any juices back in the pan. Sprinkle parsley over the top before serving.
# Notes:
01 -
Chicken thighs give a juicier result, but breasts work well too.
02 -
To avoid curdling, keep the heat very low when adding the sour cream.
03 -
Stick to full-fat sour cream for the creamiest finish.