I've been wanting to try a chicken paprikash for some time and decided the time was right with my son and his family visiting. He always enjoys it when I pull out one of my Dutch ovens and experiment. This is pretty easy to prepare and quite tasty making it a good recipe for young cooks to try.
Ingredients:
3 lb Chicken thighs, de-boned
2 large onions
2 cups, chicken stock
½ cup, Sour cream
1 cup flour
2 tbs, Hungarian paprika
1 tsp, ground red pepper (or to taste)
¼ tsp ground black pepper
¼ tsp salt
Directions:
Peel the 2 large onions and slice them top to bottom into thin slices. Use 24 charcoal briquettes to warm a 12" Dutch oven. While the oven is warming mix the flour, paprika and ground red pepper in a bowl. with the oven warm, pour 2 to 3 tablespoons of olive oil into the oven. Dredge your chicken pieces in the flour mixture until well coated and place them into your heated Dutch oven. Sprinkle salt and black pepper over the chicken pieces. Brown the chicken pieces on both sides. Once browned, place the onion slices over the chicken pieces. Pour your chicken broth into the Dutch oven. Whisk a couple of tablespoons of the flour mixture into about a cup of water and add it to the mixture. If the chicken is not covered in liquid, add more water until the chicken is just covered then stir in the sour cream.
Cover your dutch oven and cook for 45 minutes at 350 degrees by placing 16 charcoal briquettes on top and 10 briquettes below your dutch oven. Serve over noodles or spaetzle with a green vegetable on the side.
Serves 6