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This is a tasty comfort food meal. Serve on a cold winter night.

Chicken Paprika with Noodles

A braised chicken with a paprika gravy.

Ingredients

3 lb chicken pieces with skin and bones
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons paprika (preferably sweet Hungarian)
2 (8-ounces) cans tomato sauce
1 1/2 cups water
1 cup sour cream
Accompaniment:Buttered egg noodles or white rice
Chopped parsley to garnish

Instructions

Rinse chicken and pat dry, then sprinkle with 1 teaspoon salt and 1/4 pepper.
Heat oil in a 6 to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin side down first, turning over once, about 12 minutes per batch. Transfer chicken to a shallow bowl. Add onion and garlic to pot and sauté, stirring, until lightly browned, about 6 minutes.
Add paprika and stir in tomato sauce and water. Add chicken pieces, skin sides up, and simmer, covered, until chicken is very tender but not falling off the bone, about 30 minutes. Remove lid and cook, stirring occasionally, until sauce is thickened, about 10 minutes more. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Transfer 1 cup sauce to a bowl and whisk in sour cream, then stir mixture into remaining sauce in pot and season with salt.

Gourmet, December 2003