Chicken Paprikash
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Salt3 tbsps
Unsalted Butter5 tsps
Hungarian Paprika (sweet)2 cups
Chicken Broth (low-sodium)1 tbsp
Lemon Juice (fresh)Directions:
1
Preheat oven to 325°F
2
Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper
3
Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high
4
Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes
5
Transfer chicken to a plate (do not cook flesh side)
6
Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt
7
Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes
8
Add 2 cups low-sodium chicken broth and bring to a simmer
9
Return chicken to skillet, skin side up, and transfer to oven
10
Bake until chicken is cooked through, 25–30 minutes
11
Transfer chicken to a platter; tent with foil to keep warm
12
Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes
13
Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper
14
Spoon sauce around chicken; top with chopped fresh parsley
15
Preheat oven to 325°F
16
Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper
17
Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high
18
Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes
19
Transfer chicken to a plate (do not cook flesh side)
20
Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt
21
Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes
22
Add 2 cups low-sodium chicken broth and bring to a simmer
23
Return chicken to skillet, skin side up, and transfer to oven
24
Bake until chicken is cooked through, 25–30 minutes
25
Transfer chicken to a platter; tent with foil to keep warm
26
Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes
27
Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper
28
Spoon sauce around chicken; top with chopped fresh parsley