Paprika chicken - smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish.
I was watching one of my favorite cooking shows recently (as usual) and saw the host make the most delicious looking recipe for Paprika Chicken. This particular show is about French food and cooking and I always enjoy her presentations.
As the chef got further into the recipe, the more I thought how familiar the technique looked. She browned the chicken, removed it from the pan, added some veggies which she sauteed for a while and then deglazed with wine. She then added back the chicken, lowered the temperature and cooked it until done.
Hmmm. Well, that's the same thing that we in the South call "smothering." Ah-ha! A lightbulb went off in my head and I started researching. And guess what I found? The French word étouffée means, guess what, "smothered." And where do you hear étouffée used? In Creole and Cajun cooking...in the South.
I just love how cooking travels halfway around the world and ends up in another place known by another name but with the same wonderful results.
Whether you choose to call this étouffée or smothered is beside the point. And whether it came directly from France or made its way through Canada and down South with the Cajuns, it's still scrumptious.
Paprika chicken - smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish. Click To Tweet
How to Make Paprika Chicken
Pat the chicken as dry as possible. The drier the chicken the better and more brown the sear. Season liberally with salt and pepper.
Heat the canola oil and butter in a large skillet over medium-high heat. Add the chicken and cook, turning several times, until pieces are browned on all sides. Remove the chicken to a plate while you proceed with the recipe.
Drain all but about a tablespoon of fat from the skillet.
Lower the heat and add the red bell pepper, onion, fennel, and paprika. Cook until the vegetables are soft adding the garlic for the last minute of cooking.
Add the wine to the pan and stir to bring up any cooked bits from the bottom. Add the tomatoes and bay leaf. Season lightly with salt and pepper.
Add the chicken back to the pan along with any juices that may have accumulated on the plate while the chicken was resting.
Cover the pan and cook over medium-low heat, turning the chicken occasionally, until tender, approximately 30 minutes. Remove the chicken to a serving plate and cover with foil to keep it warm.
Turn up the heat under the skillet and boil until a sauce-like consistency is reached.
Turn off the heat and stir in the sour cream. Check for seasonings and adjust if necessary.
Enjoy!
More chicken recipes from never enough thyme
- Chicken Country Captain
- Slow Cooker Chicken Stew
- Chicken Cacciatore
- Chicken Tikka Masala
- Buttery Barbecued Chicken
- Chicken Jallop
Smothered recipes from other bloggers:
- Smothered Pork Roast over Rice from The James Beard Foundation
- Onion Smothered Pork Chops from Tasting Spoons
- Smothered Steak with Mushrooms and Onions from Eat at Home
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Paprika Chicken
Ingredients
- 4 small chicken legs
- 4 small chicken thighs or one whole, small chicken cut into 8 pieces
- Salt and pepper
- 2 tblsp. canola oil
- 2 tblsp. butter
- 1 red bell pepper cut into strips
- 1 small onion sliced
- ½ small fennel bulb cut into strips
- 1 tblsp. sweet Hungarian paprika
- 1 clove garlic minced
- ½ cup white wine
- 1 large or 2 medium tomatoes chopped
- 1 bay leaf
- 2 tblsp. sour cream
Instructions
- Pat the chicken as dry as possible. Season liberally with salt and pepper.
- Heat the canola oil and butter in a large skillet over medium high heat. Add the chicken and cook, turning several times, until pieces are browned on all sides. Remove the chicken to a plate while you proceed with the recipe. Drain all but about a tablespoon of fat from the skillet.
- Lower the heat and add the red bell pepper, onion, fennel, and paprika. Cook until the vegetables are soft adding the garlic for the last minute of cooking.
- Add the wine to the pan and stir to bring up any cooked bits on the bottom of the pan. Add the tomatoes and bay leaf. Season lightly with salt and pepper. Add the chicken back to the pan along with any juices that may have accumulated on the plate while the chicken was resting.
- Cover the pan and cook over medium-low heat, turning the chicken occasionally, until tender. About 30 minutes.
- Remove the chicken to a serving plate and cover with foil to keep it warm. Turn up the heat under the skillet and boil until a sauce-like consistency is reached. Turn off the heat and stir in the sour cream. Check for seasonings and adjust if necessary.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Pat Bush
Lana, you are my favorite " go to" for recipes. Love following my neice! Aunt Pat
Brenda @ a farmgirl's dabbles
Smothering? Love that term. And this chicken!
Miss P
That looks just wonderful. What do you recommend to serve with such a luscious dish?
Miss P
Lana Stuart
Oh, I'm glad you asked! I served it with steamed, buttered green beans and a rice pilaf with onions, rice, and thyme cooked in chicken broth.
Also - and I should have said this in the post somewhere - I would highly recommend springing for a box of real Hungarian paprika for this recipe. Makes a big difference.
Jane
I do believe this has Hungarian roots. I have heard it called Chicken Papriksish. It has sauted onions,the chicken,browed first before the onions of course, the paprika, I think some water or broth and sour cream at the end. It is served over egg nooldes. I didn't look at my recipe, but this is just from my memory. It also has caraway seeds in it.
Adri
It seems that many cultures prepare chicken in this fashion. It lends so much flavor and succulence to the meat, doesn't it? This recipe sounds great - perfect for the upcoming Fall evenings. Thanks!
Lana Stuart
Yes, Adri, it's great for the Fall season. And isn't it interesting how cooking techniques travel from culture to culture? Just with different names.
Mona
this looks yummy..I didn't know that etouffe meant smothered. thanks for teaching me something...I am adding this to my Pinterest board...
Love, Mona
Lana Stuart
Thanks for visiting and for pinning, Mona! I hope you'll try the recipe and enjoy it.