CHICKEN PAPRIKASH

CHICKEN PAPRIKASH image

This dish is a delicious comfort food. It's easy to make and the perfect weeknight meal to serve your family

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 19

Ingredients

3 pound(s) boneless, skinless chicken thighs
ground himalayan sea salt, to taste and divided
freshly ground black pepper, to taste (i always use mixed peppercorns)
2 tablespoon(s) canola oil
1 tablespoon(s) clarified butter, divided
3 1/2 cup(s) yellow onions, finely diced
1 1/2 cup(s) red peppers, diced
3 large cloves garlic, pressed
2 tablespoon(s) tomato paste
1 1/2 cup(s) roma tomatoes, seeded and finely diced
1/4 cup(s) unbleached all-purpose flour
3 tablespoon(s) sweet hungarian paprika
1/2 tablespoon(s) smoked paprika, or to taste
1/2 teaspoon(s) hot paprika, or to taste
2 cup(s) low-sodium chicken broth
1/2 cup(s) dry red wine
1 cup(s) full fat sour cream
1/4 cup(s) 35% heavy cream
1 tablespoon(s) fresh chopped parsley, for garnish

Steps:

Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
Transfer the chicken to a plate and set aside while cooking the other pieces.
Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
Serve over a bed of egg noodles, dumplings or spätzle and sprinkle on some fresh chopped parsley.
To view this recipe on YouTube, click on this link >>>>https://youtu.be/z8jbjgI1_1s

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