Chicken Paprikash With Friends
The Hills have poker night tonight so they’re having dinner with us. Amanda likes chicken that has no bones. I know, I’m working on it. In the meantime, I’m making chicken paprikash. It’s an old timey favorite that Hubs loves and I can easily swap in that boneless, skinless, chicken breast I loathe so much. But I know I won’t loathe it when it’s swimming in that luscious sour cream sauce. So it’s fine!
I have three different paprikas. A long time friend of mine, Demitri, sent me a sweet one and a hot one that I’m almost out of because I use it all the time, and I have a smoked paprika. I love my friends! I often get little spice surprises from them. To know me is to spice me. Corny. Anyway….
I served it over egg noodles and some green beans sauteed with oven dried tomatoes, roasted garlic, and olive oil sauce I made in the mixer. Delish!
Chicken Paprikash
Ingredients
- 4 boneless skinless chicken breasts
- 1 16 oz conatiner sour cream
- 4 cups chicken broth
- 1/3 cup smoked paprika
- 1/3 cup sweet paprika
- 1/3 cup spicy paprika
- 1/2 cup all purpose flour
- 1 med onion sliced in thin wedges
- 1 stick butter
- 1 clove roasted elephant garlic
- Kosher salt to taste
Instructions
- Sprinkle the chicken breasts lightly with spicy paprika and fry in a dutch oven (I used my enamled cast iron pot) over medium high heat until just starting to cook in half of the butter, turning once, for about 10 minutes. Remove chicken to a plate while still raw inside and set aside.
- Add the other half of the butter and the onions to the same pot and cook stirring frequently until the onions get soft, about 10 minutes. Sprinkle in some hefty pinches of the paprikas and the roasted garlic, continuously stirring. Add the flour, stirring to coat everything and cook for about another 10 minutes, stirring a couple of times.
- Whisk in the chicken broth and cook this mixture down for about 20 minutes. Remove from the heat and whisk in the sour cream until all the lumps are gone.
- Return pot to the heat and on medium, whisk in the rest of the paprika. Turn it down to low and simmer for about 30 minutes, putting the chicken back into the pot in the last 15 minutes of cooking. Turn the heat off and let everything rest togther for about ten minutes.
- Remove the chicken to a cutting board and slice across the grain and place atop a plate of egg noodles and sauce. Top with more sauce and serve.