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A place for us to share our favorite recipes of wonderful foods cooking with mostly fresh ingredients.

Saturday, November 9, 2013

Chicken Paprika




Clean chicken and pat dry (8-10 pcs). Sprinkle with S&P.  In a large skillet, heat 4 Tblsp. butter.  Add a chopped onion and saute over medium heat, stirring frequently, until the onion is softened (not browned!). Reduce heat - add 2 Tblsp. paprika & clove of minced garlic.  Stir and cook for several minutes to enhance the spice flavor.

Turn the heat up a bit and add the chicken - stir to coat the chicken completely with onions and seasonings. Turn often and cook for 15-20 minutes, until the chicken is cooked well on the outside.   Add 1 cup of chicken broth.  Cover and cook for 45-60 minutes, until the chicken is fully cooked and tender.  If it looks like the liquid is evaporating, add a little more to keep the chicken from drying out.

When the chicken is finished cooking, remove it onto a platter.

In another bowl,  put 1/2 cup of the cooking liquid (from pan) - add 1 cup of sour cream, 2 Tblsp. flour, 2 tsp. paprika, S&P to taste and whisk together until smooth.  Return to the pan and cook over a low heat for another 10 minutes until it thickens slightly.  Add the reserved chicken and spoon the sauce over it - heat another minute or 2 before serving.

Serve this over cooked noodles, dumplings or rice.





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