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Chicken Paprikash Recipe

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This recipe for Chicken Paprikash, by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Coleman
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 bone in chicken thighs (and/or legs)
1 tsp. veg. oil, 1 large onion, sliced, 2 large bell pepper, sliced, 1-3 cloves garlic, crushed, 3-4 Tbs. sweet paprika, 1/4 tsp. dried marjoram, 1-2 Tbs. flour, 1/2 cup white wine, 1 can diced tomatoes
1/3 cup sour cream or creme fraiche
2-3 Tbs. chopped fresh parsley

Directions:
Directions:
In a large dutch oven, cook chix pieces (a few at a time) in the oil over med-high heat until crisp and well browned. Remove to a plate and add veggies and saute for a few minutes, add herbs, spices, and flour. Cook a few more minutes then add wine and tomatoes, return chix to the dutch oven and add enough water just to barely cover the chix pieces. Cover and bake in a 300 oven for 35-45 minutes or until chix is cooked through. Place chix on a heated serving platter and with a slotted spoon remove the onion and pepper and put on top the chicken. (at this point you can put the cassarole on the stove top and cook down the sauce if you think it is a little too thin) just before serving, turn off the heat, whisk the sour cream with a few Tbs. paprika and stir into the sauce. Spoon some of the enriched sauce onto the chicken and pass the rest in a heated gravy boat.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Uncle Russ love this dish. I usually just serve it with plain rice or noodles but if I'm feeling fancy I'll make spaetzle to serve with it. Steam a pot of fresh greens (spinach, kale, chard, etc.) or make a green salad and dinner is complete! -Uncle Court

 

 

 

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