Cooking With Barb, Episode Three: Chicken Paprikash
Yield: 2-4 servings (depending on appetite!)
|4||chicken thighs, skin on|
|1||medium onion, sliced into small strips|
|2 tbsp.||oil or butter|
|2 tbsp.||paprika (preferably smoked Hungarian or Spanish)|
|1||can of crushed tomatoes (15 oz.)|
|½ cup||chicken stock|
|½ cup||sour cream|
|salt and pepper|
Pre heat oven to 350 degrees.
Pat the chicken thighs with a paper towel to dry off ( the skin sears better when they are dry ), sprinkle with salt and pepper.
Heat the oil or butter in an ovenproof saute pan large enough to fit the thighs in. Add the chicken thighs and saute on medium heat on each side for approximately 5 – 7 minutes to get a good sear on the skin. When this is done, place chicken thighs on a plate.
In the same saute pan add the onions and garlic and cook on medium heat stirring often until onions are soft and translucent. Turn down the heat and add the paprika, stirring for about 30 seconds, then add the chicken stock and the tomatoes. Turn the heat up and let the sauce cook for about 4 – 5 minutes so it is bubbling. Add salt and pepper to taste.
Place chicken thighs on the sauce, but do not cover, as you want the skin to keep crisping while in the oven. Cook for about 35 minutes, if you have a thermometer the internal temperature should be 165 degrees, or if you cut the meat the juices should run clear.
Once the chicken is done cooking take out of the oven and place the chicken on a clean plate. Mix the sour cream and the flour together, add about 2 tablespoons of the tomato sauce to the sour cream mixture to temper it, then add that mixture to the sauce in the pan and mix it together so it incorporates, check for salt and pepper. Place the chicken thighs back into the pan.
I like to serve Chicken Paprikash with wide noodles that I toss in a little olive oil or butter.