CHICKEN PAPRIKA
4 to 6 servings
Serve this flavorful dish with small boiled potatoes or Spätzle.
Have ready:
- 3 ½ to 4 pounds bone-in chicken parts
Separate the legs into thighs and drumsticks; cut the breasts in half crosswise. Season with:
- 2 teaspoons salt
- 1 teaspoon black pepper
Heat in a large skillet or Dutch oven over medium-high heat:
- 2 tablespoons vegetable oil or rendered lard
Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer the chicken to a plate and brown the remaining chicken. Add to the fat in the pan:
- 1 large onion, thinly sliced
Reduce the heat slightly and cook, stirring and scraping up the browned bits on the bottom of the pan, until the onion begins to turn golden, about 10 minutes. Add:
- 1 ½ cups chicken stock or broth
- ¼ cup Hungarian sweet paprika, or a combination of sweet and hot
- 3 large garlic cloves, minced
- 1 bay leaf
Bring to a boil, stirring constantly. Return the chicken, with any accumulated juices, to the pan. Reduce the heat so that the liquid barely bubbles, cover, and cook, turning the chicken once or twice, until the internal temperature reaches 160°F for the breasts and 175°F for the thighs, 25 to 30 minutes.
Transfer the chicken to a serving platter and cover to keep warm. Discard the bay leaf. Let the sauce stand briefly off the heat, then skim the fat off the surface with a spoon. Bring the sauce back to a boil over high heat and cook until thickened and brick red. Take the pan off the heat and whisk into the sauce:
- 1 cup sour cream
Season to taste with:
- Salt and black pepper
- Lemon juice
Pour the sauce over the chicken and serve sprinkled with:
- Chopped dill or parsley