Cookbook

Chicken Paprikash

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Ingredients

  • 3 lbs cuisses de poulet, boneless, skinless
  • poivre
  • 1 Tbsp huile
  • 2 large oignon jaune, quartered lengthwise, thinly sliced
  • 2 gousses ail, finely minced
  • 2 Tbsp farine
  • 2 Tbsp paprika
  • 1 tsp paprika fume
  • 2 feuille de laurier
  • 1 14oz can pelati, crushed
  • 2 cups bouillon de poule
  • 3/4 cup creme sure
  • nouilles

Instructions

Season the chicken with pepper. In a very large, deep heavy saute pan, over medium-high, heat the oil. Add the chicken and cook for about 4'. Flip and cook for another 4'. Transfer to a plate.

Return the pan to medium heat and add the onions. Saute for 5', or until softened and moderately browned. Stir in the garlic and saute for another minute. Stir in the flour and both varieties of paprika, stirring for 1', or until well mixed. Add the bay leaves, tomatoes and broth. Bring to a simmer, stiring occasionlly, and scraping the bottom to loosen any stuck bits.

Return the chicken to the pan, along with any juices on the plate. Cook for another 10', or until the chicken is cooked through.

Meanwhile cook noodles. When chicken is done, stir in the sour cream.

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