Chicken Paprikás

Name: Chicken Paprikás
Yield: Serves 4
Cuisine: Hungarian
Ingredients: ½ tablespoon tomato paste; 1 green bell pepper, seeds and membranes removed, and diced; 4 ounces white mushrooms, trimmed, wiped and sliced; Chopped flat-leaf parsley, to garnish; ½ cup chicken stock or water; 2 tablespoons Hungarian paprika, sweet or hot or a combination (see Note); 3+ tablespoons regular or reduced-fat sour cream; 3+ tablespoons regular or reduced-fat sour cream; 2 tablespoons canola or vegetable oil; 2 tablespoons canola or vegetable oil; 1 large yellow onion, peeled and finely chopped; ½ cup chicken stock or water; Unbleached all-purpose flour for dredging + 1 tablespoons flour for sauce; Unbleached all-purpose flour for dredging + 1 tablespoons flour for sauce; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 (3½-pound) frying chicken, excess fat and skin trimmed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

For many Magyárs (Hungarians), including some of my great-grandparents, braised chicken lavishly seasoned with paprika and enriched with sour cream was comfort food. It’s still satisfying today. Although I use less sour cream than those heartier folks, feel free to indulge and add more than what I suggest, if you’d like. There is plenty of sauce in this dish to serve over boiled noodles or dumplings. This is a great meal to make ahead and gently reheat (do not boil) before serving.

Ingredients

Europe
Hungary
Main course
Eastern Europe

Ingredients

Method