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Chicken Paprikash
Preparation info
- Difficulty
Easy
Appears in
By Merry White
Published 1974
A pungent Hungarian recipe, in which paprika, sour cream, tomatoes, and dill make a savory combination. This dish is best made with the dark meat of the chicken; the white meat tends to overcook and is also overwhelmed by the strong flavors.
Hungarian paprika is obtainable “hot” or “sweet.” Use only imported.
Ingredients
Method
Place the chicken in a low, wide saucepan. Add the onion, salt, garlic, half the dill, chicken stock, and wine. Bring to a boil over high heat, then lower the heat and simmer for 20 minutes. Remove the chicken pieces from the liquid and place them in a baking pan in a 300° oven while preparing the sauce.
Skim the fat off the liquid in the pan, then reduce over very high heat by one-half