Chicken Paprikash 1

Created 30 Oct 2012 20:21, Updated 05 Nov 2012 17:31

Chicken Paprikash

Submitted by "Jill M." at

(Note: the best paprikash we've had so far in our lives has been at a local restaurant in Michigan somewhere near where David's aunt lives. I really wish we knew the name of that place, because it was sooooo good! This recipe isn't quite as good, but it gets pretty close.)

2 - 3 pounds whole chicken, cut into pieces (we use ~1 pound chicken breast cut into chunks)
2 tablespoons olive oil
salt and pepper to taste
1 cup chopped onion
1 tablespoon paprika
1/4 cup white wine
1/4 cup chicken broth
1/2 cup sour cream (use part or all plain yogurt to cut calories)

In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.

Add onion to the skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.

Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream and heat through.

Serve chicken with or on cooked pasta, and pour sauce over all.

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