"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Paprikash (Danny and Tony Chicken) Recipe

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This recipe for Chicken Paprikash (Danny and Tony Chicken), by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts
6 chicken thighs
6 chicken legs
3 yellow onions, sliced
4 garlic cloves
1/2 cup of butter (1 stick)
1 can of Hungarian paprika (Szeged is best)
1 carton of organic chicken broth
10 to 12 dried bay leaves
salt and pepper to taste
1 1/2 cup of toasted flour
1 pint of sour cream

Directions:
Directions:
Preheat oven to 350. In a large Dutch oven, or roasting pan, add stick of unsalted butter, add garlic and onions. Douse with paprika, salt and pepper. Place in oven and caramelize, stir occasionally. Meanwhile, rinse chicken pieces (leave skin on) in cold water, pat dry, season with salt and pepper. Heavily douse chicken with paprika on all sides. When onions are caramelized, place chicken pieces in roaster, skin side up. Turn to 425 and turn over, skin side down after 30 minutes. Bake an additional 15 minutes. Reduce heat to 325 and place bay leaves atop chicken pieces. Cover with chicken stock, until chicken is barely covered. Bake for 1 hour, until tender. Remove chicken and bay leaves from roaster and let cool. Discard bay leaves. Cool, remove skin and bones. Meanwhile toast flour in a skillet, stirring constantly, until lightly brown (do not over toast). Stir flour into sour cream and make a paste. Add 2 cups of the hot pan juices to flour mixture, this will prevent sour cream from coddling when you put in pan. Pour slowly into roaster, let bubble until thick like a creamy gravy. Add chicken pieces back to pan and more paprika if you like. Serve over fresh spaetzle, wide egg noodles, or dumplings. Serves 8

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
This is my two sons, Dan and Tony's favorite meal and served every year for their birthdays which are 4 days apart. I learned to perfect this dish from their Grandma and Grandpa Horejs who learned from their Grandpa's Bohemian mother.

 

 

 

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