Paprika Chicken
Paprika Chicken is a smothered skillet dish with browned chicken simmered in a rich paprika sauce with peppers, onions, fennel, white wine, and finished with sour cream.
Servings 4 servings
Ingredients
- 4 small chicken legs
- 4 small chicken thighs or one whole, small chicken cut into 8 pieces
- Salt and pepper
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 red bell pepper cut into strips
- 1 small onion sliced
- ½ small fennel bulb cut into strips
- 1 tablespoon sweet Hungarian paprika
- 1 clove garlic minced
- ½ cup white wine
- 1 large or 2 medium tomatoes chopped
- 1 bay leaf
- 2 tablespoons sour cream
Instructions
- Pat the chicken as dry as possible. Season liberally with salt and pepper.4 small chicken legs, 4 small chicken thighs, 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.2 tablespoons canola oil, 2 tablespoons butter
- 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.1 red bell pepper, 1 small onion, ½ small fennel bulb, 1 tablespoon sweet Hungarian paprika, 1 clove garlic
- 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.½ cup white wine, 1 large or 2 medium tomatoes, 1 bay leaf
- 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.2 tablespoons sour cream
Notes
- Pat the chicken completely dry before browning. A good sear is essential for developing the depth of flavor that carries through the sauce.
- Use fresh sweet Hungarian paprika for the best color and flavor. If your paprika has been sitting in the cabinet for years, replace it before making this recipe.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, adding a splash of water or broth if the sauce has thickened too much.
Nutrition
Serving: 2pieces | Calories: 781kcal | Carbohydrates: 10g | Protein: 46g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 296mg | Potassium: 929mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2534IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 3mg
