Chicken Paprikash

This dish can be served with rice or pasta.  In this demonstration, I am using tomato squash farfalle as the accompaniment to this dish.

Ingredients:
4 lbs. bone-in, skin-on chicken pieces (split breasts, thighs, and drumsticks - trimmed)
salt and pepper
4 T. olive oil
1 onion, minced
1 red and 1 green pepper, minced
3 cloves garlic, minced
¼ c. sweet paprika
1 T. all-purpose flour
½ c. dry white wine
14½ oz. can diced tomatoes
1½ c. low-sodium chicken broth
½ c. sour cream
2 T. fresh parsley, minced

 

 

Trim excess fat, skin, and bones from chicken; rinse under cold water and pat dry.  Season with salt and pepper on both sides.  Heat 2 T. olive oil in a large Dutch oven over medium-high heat, until smoking.  Add the thighs and drumsticks, skin side down; cook until golden-brown on both sides, about 10 minutes.  (Dark meat goes in first, as it takes longer to cook.)  Transfer chicken to a plate.  Add chicken breasts and wings to the Dutch oven and brown on both sides.  (You may need to add two more tablespoons of oil for the breasts and wings.)  Remove breasts and wings to the plate with the other chicken.

 

 

To the reserved oil and chicken fat, add onions and peppers; sauté over medium heat.  Cook until softened, about 7 minutes.  Add garlic and sauté for an additional minute or two.  Add paprika and flour.  Cook until flour is absorbed into the oil.  Add tomatoes, broth, and wine; stir until thickened.

Add chicken pieces back to the sauce.  Cover and simmer over medium heat for 45-60 minutes.

 

Remove lid, add sour cream and stir.  Add parsley, then salt and pepper, to taste.  Skim excess grease from the top before serving.