Source: Ana Maria Kruger
Makes 4 servings.
Preparation time: 1:30 hours
Tips: A easy dish for a cool night.
Chicken Paprika
Hungarian Style
Ingredients
Preparation
2 tablespoons olive oil
2 tablespoons butter
8 chicken thigh, no skin
2 large yellow onions, thinly sliced
2 cups chicken broth, approximately
3 to 4 Tbs hot Hungarian paprika
4 tablespoons flour
3/4 to 1 cup whipping cream
salt and pepper to taste
1.In a large bowl mix flour and paprika. Coat chicken pieces with the flour mixture.
2. In a large enough skillet to accommodate all chicken parts, heat oil and butter at medium high. Brown chicken pieces will in all sides at high heat. Remove chicken.
3. In the same skillet, brown onions for about 8 to 10 minutes, adding more oil if needed.
4. Return chicken pieces to the skillet, sprinkle with any leftover flour/paprika mixture. Add chicken bouillon , enough to simmer chicken slowly scraping flour\paprika mixture from the bottom of the pan to prevent sticking, Simmer cover for about 45 minutes scraping frequently. Add more stock if necessary. Cook until chicken is tender and almost detaching from the bones. Sauce should be thick and dark. Taste for salt and pepper, adjust. If stock use is salty this dish may not need any salt added.
5. Add whipping cream and cook uncover until desired thickness: gravy like. If the sauce is too liquid, remove the chicken to a platter, boil the sauce off to thicken. Return chicken to pan to reheat.
6. Serve at once with plenty of mash potatoes
NOTE: Makes 4 dinner servings
