Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Chicken Paprikash

This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over the top.





Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour
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Ingredients:

  • 1 whole fryer chicken broken down into parts, breasts, thighs, drums, wings
  • 3 tablespoons rendered bacon fat
  • ½ peeled small diced large yellow onion
  • 1 seeded small diced yellow bell pepper
  • 2 finely minced garlic cloves
  • 2 roughly chopped Roma tomatoes
  • 3 tablespoons sweet paprika
  • 4 cups chicken stock
  • 3/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste
Instructions:

  1. If you are using a whole chicken, start by separating it into separate parts and season them on both sides with salt and pepper.
  2. Heat the rendered bacon fat in a large rondeau pot over medium-high heat until it begins to smoke lightly.
  3. Next, add the chicken, skin down, and cook for 3 to 4 minutes per side or until golden brown.
  4. Remove the chicken and set it aside on a plate.
  5. Add the onions to the pan and cook for 15 to 20 minutes over low to medium heat while stirring until they have become caramelized.
  6. Add the peppers and sauté over medium heat for 3 to 4 minutes.
  7. Stir in the garlic and cook until fragrant, about 30 seconds.
  8. Pour in the tomatoes and cook for 4 to 5 minutes to stew them and break them down.
  9. Stir in the paprika until combined.
  10. Pour in the chicken stock and season well with salt and pepper.
  11. Place the cooked chicken back in, cover, and cook for 45 minutes to 1 hour or until the chicken is very tender.
  12. In a bowl, whisk together the sour cream and flour until combined.
  13. Pour about ½ cup of the chicken braising liquid into the bowl with the sour cream and mix.
  14. Once the chicken is cooked, remove it from the pan. Whisk in the sour cream mixture and bring to a boil to thicken. It should be thick and creamy like Alfredo sauce.
  15. Add the chicken back to the pan and heat for 2 to 3 minutes before serving with additional sour cream and optional chopped chives.
Source: Bill Paresi