Name: Chicken Paprikash
Cuisine: Hungary
Ingredients: dried dill weed; dry wine; sour cream; chicken stock; chicken legs; onions; chicken thighs; salt; white wine; sweet hungarian paprika; tomato purée; garlic cloves; fresh dill weed

Preparation info

Difficulty
Easy

Appears in

Cooking for Crowds

By Merry White

Published 1974

About

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

	6	12</

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