Chicken Paprikash

Me-Mom (my Dad's mama) used to make this dish, and even as a finicky kid, I remember loving it. She used to make it much thicker though, with lots of sour cream. I don't dig really heavy, saucy dishes, so I went easy on the sour cream in this one. The sauce is extremely tasty all on its own. The chicken is fork-tender! You can certainly use boned chicken as well.

Adapted from the Better Homes recipe:

• 3-4 boneless thighs
• 
  
• 1 tbs. canola oil
• Salt and Pepper
• 2 garlic cubes (or cloves, minced)
  
• 1/2 cup chopped onion
  
• 3 to 4 tsp. paprika(I go on the heavy side)
  
• 3/4 cup chicken broth
• 1/4 cup dry white wine
  
• 2 Tablespoons sour cream (use much more if you like it thick and creamy)
  
• 1 Tablespoons all-purpose flour(use 2 T if you want it thicker!)
• 3 cups egg noodles, cooked and buttered

Rinse chicken; pat dry. Season with salt and pepper. In a cast iron enamel skillet, cook chicken in hot oil about 15 minutes or till lightly browned, turning to brown evenly. Remove chicken from skillet; set aside.

Add the onion and garlic to the skillet. Cook til tender, and add paprika. It will form a thick paste. Return the chicken to skillet, turning pieces to coat with paprika mixture. Add broth and wine to skillet. Bring to boiling; reduce heat. Cover and simmer for 35-40 mins. or till chicken is tender and no longer pink.


Transfer chicken to a serving platter; keep warm.

In a small bowl, stir together sour cream and flour; gradually stir into pan juices. Pour into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.

Serve in a shallow bowl and pour on sauce. Serve with hot cooked noodles or rice.


Nutrition per serving:
366 calories
16g total fat (7g sat. fat)
103 mg chol.
198 mg sodium
2g fiber
26g protein