My Mothers Chicken Paprikash Recipes

CHICKEN PAPRIKASH

Steps:

• Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!

MY MOTHER'S CHICKEN PAPRIKASH

Steps:

• Sprinkle 1 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper over chicken legs and thighs.
• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Place chicken legs in the Dutch oven, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer legs to a plate. Discard used oil.
• Pour 1 tablespoon olive oil into the hot Dutch oven. Add thighs, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer thighs to a plate. Discard used oil.
• Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the hot Dutch oven. Add bacon; cook until crispy, about 8 minutes. Drain bacon over paper towels on a plate.
• Increase heat to medium and add onion, green bell pepper, celery, and a pinch of salt to the hot Dutch oven. Cook until onion has released its moisture, about 5 minutes. Add minced garlic, paprika, and red pepper flakes. Cook, stirring often, to combine flavors, about 4 minutes more.
• Return chicken legs and thighs to the Dutch oven. Pour in chicken stock to only partially cover chicken so that skin remains crispy. Scrape up the bottom of the pot. Bring to a boil, cover, and reduce heat. Simmer until chicken is no longer pink at the bone and juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from heat and transfer chicken to a plate.
• Whisk sour cream and flour together in a bowl. Add 1 cup of hot chicken stock from the Dutch oven to the sour cream mixture to temper it. Whisk the mixture into the Dutch oven quickly so that the sauce does not clump. Add 1 teaspoon salt and 1/4 teaspoon black pepper.
• Return Dutch oven to medium-high heat and bring to a boil. Boil gently, uncovered, until sauce is thickened slightly, about 5 minutes. Return chicken parts and bacon to the Dutch oven; stir gently to combine.

CHICKEN PAPRIKASH

Steps:

• Melt Butter in a large pot or dutch oven.
• Stir in Paprika to butter.
• Sautee the onions in the paprika butter solution, then temporarily remove them.
• It may be necessary to add an additional Tablespoon of butter to the solution.
• Brown the chicken in the butter.
• Add the chicken broth, re-add the onions and simmer for one hour, covered.
• After the solution is fully cooked, add in the sour cream.
• You may also add in the flour to thicken the gravy.
• This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
• This meal is exceptionally filling with the Spaetzels.

CHICKEN PAPRIKASH

Steps:

• Spray large sautee pan with PAM and brown the chicken thighs in batches. Add onion, salt and paprika and cook until onion is softened. Add chicken back to pan and add the 2 cups water. Cover and cook 1 hour until chicken is tender.
• Add Dumplings (instructions below) and sour cream and cook uncovered until thick.
• Dumpling Instructions:.
• Bring a large pot of water to a boil.
• Mix flour, water, egg and salt and stir until smooth.
• Drop spoonfulls of dough (I use a small cookie scoop -- maybe 2 tsp) into the boiling water. Cover and cook for 15 minutes. Drain and add to chicken mixture.
• A hint so dough will not stick to the spoon is to dip it into the boiling water first. As you continue to dip the spoon as you let the dough go, it will just fall off the spoon.

MY MOTHER'S CHICKEN PAPRIKASH

Steps:

• Sprinkle 1 teaspoon salt, garlic powder, and 1/4 teaspoon black pepper over chicken legs and thighs.
• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Place chicken legs in the Dutch oven, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer legs to a plate. Discard used oil.
• Pour 1 tablespoon olive oil into the hot Dutch oven. Add thighs, skin-side-down. Sear until golden brown on both sides, about 10 minutes total. Transfer thighs to a plate. Discard used oil.
• Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the hot Dutch oven. Add bacon; cook until crispy, about 8 minutes. Drain bacon over paper towels on a plate.
• Increase heat to medium and add onion, green bell pepper, celery, and a pinch of salt to the hot Dutch oven. Cook until onion has released its moisture, about 5 minutes. Add minced garlic, paprika, and red pepper flakes. Cook, stirring often, to combine flavors, about 4 minutes more.
• Return chicken legs and thighs to the Dutch oven. Pour in chicken stock to only partially cover chicken so that skin remains crispy. Scrape up the bottom of the pot. Bring to a boil, cover, and reduce heat. Simmer until chicken is no longer pink at the bone and juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from heat and transfer chicken to a plate.
• Whisk sour cream and flour together in a bowl. Add 1 cup of hot chicken stock from the Dutch oven to the sour cream mixture to temper it. Whisk the mixture into the Dutch oven quickly so that the sauce does not clump. Add 1 teaspoon salt and 1/4 teaspoon black pepper.
• Return Dutch oven to medium-high heat and bring to a boil. Boil gently, uncovered, until sauce is thickened slightly, about 5 minutes. Return chicken parts and bacon to the Dutch oven; stir gently to combine.