Wednesday, October 6, 2010

Chicken Paprikash

By: Katie LarimoreChicken Paprikash

* 1-2 T Olive Oil
* 1 large onion, chopped
* 3 cloves garlic, chopped
* 3/4 teaspoon salt
* 1 teaspoon crushed red pepper flakes
* 3+ (depending on your tastes) tablespoons paprika
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 cup chicken stock
* 1 cup white wine
* 1 red bell pepper
* 1 (14.5 ounce) can diced tomatoes
* 2 tablespoons all-purpose flour
* 1 (8 ounce) container sour cream


1. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and sear on both sides. Remove chicken and set aside.
2. Add onion, garlic, salt, red pepper flakes and paprika add more oil if needed. Stir together and saute until onion is translucent. Add chicken pieces and red bell pepper and pour the broth and wine over all. Cook over medium heat for 1 hour, adding more broth if necessary.
3. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

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