Entrée — Chicken Paprika (Authenic, Tasty, Quick & Easy) by dvdlee

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Entree -- Chicken Paprika (Authenic, Tasty, Quick & Easy)
Submitted by dvdlee on August 27, 2004 at 9:51 am

DESCRIPTION
Entree -- Chicken Paprika (Authenic, Tasty, Quick & Easy)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I had a pleasant surprise - I found while attending a cooking class from one of the top chefs in Houston (who is from Vienna) that the very simple and easy Chicken Paprika (Paprikascsirke) recipe I have made for years is actually a very authentic recipe that is based on the peasant cooking of Hungry (like the original bistro cooking of France were recipes of the lower classes). I love this because it tastes wonderful, easy and fast to prepare, and is good enough for entertaining.

Here is the original recipe given by Yolanda Antoine & Anthony Stivanello and my cook-to-cook notes.

1 3 to 4 lb. chicken fryer, cut into pieces***
3 large white onions, chopped fine (I use the food processor)
2 tablespoons oil Salt/Pepper
1 to 2 Tablespoons Sweet Hungarian Paprika
1 cup sour cream

1. Wash & dry chicken (if you have time, brine in 1/2 cup salt & 1/4 cup sugar in 2 qts. water for 1 to 2 hours)

2. In a skillet large enough to hold the chicken, brown onions lightly in oil over medium heat (until onions are just beginning to be transluscent - around 5 minutes)

3. Add chicken (skin side up) to the skillet

4. Sprinkle chicken with (in order) salt, pepper and paprika^^^

5. Cover and cook slowly until chicken is tender over low heat, around 1 hour.

6. When chicken is done, remove chicken from skillet and keep warm in the oven. De-fat the liquid in the skillet as much as you can (or want).+++ (Dish can be prepared up to this point in advance. To serve: gently reheat everything and then add the sour cream.)

7. Off heat, whisk the sour cream into the skillet. Add chicken back to the skillet and gently heat until warm.

8. Serve with broad egg noodles and a side dish of marinated fresh cucumbers.

NOTES: ***CHICKEN: You can make this with a whole chicken (but cut the breasts in 2, so there will be four smallish pieces of white meat). I actually think the dark meat tastes better than the white - so I have made this with only chicken thighs. You can use skinless pieces (for lower fat) or leave the skin on for that delicious chicken fat (scmalt?). You can also just use white meat - but be sure you brine the chicken or it will be dry.

^^^PAPRIKA: How much paprika to use? I simply use enough to cover the entire top part of the chicken with a nice solid coating of red (but I love the clear, clean taste of paprika in this dish). Do not add cayenne pepper as part of the paprika or use the "hot" Hungarian paprika. Make sure your paprika is fresh and not more than 6 months old.

+++FAT: I have had this dish and not removed any fat - the sauce does tend to separate, but it tastes good! More recently I use paper towels to lightly blot fat from the surface of the onions/juices. Don't get too uptight about trying to remove every scrap of fat - if you are limiting your intake that carefully, make another dish. You can use light sour cream, but I don't recommend the totally non-fat sour cream.

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