Paprika chicken - smothered or etouffeed chicken with peppers, onions, and fennel. Cooked low and slow for a rich, luscious dish.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Ingredients
4small chicken legs
4small chicken thighsor one whole, small chicken cut into 8 pieces
Salt and pepper
2tablespoonscanola oil
2tablespoonsbutter
1red bell peppercut into strips
1small onionsliced
½small fennel bulbcut into strips
1tablespoonsweet Hungarian paprika
1clovegarlicminced
½cupwhite wine
1large or 2 medium tomatoeschopped
1bay leaf
2tablespoonssour 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
The fennel is this recipes is optional but I'd encourage you to try it even if you think you don't like fennel. It adds a beautiful flavor to the sauce.