What is Chicken paprikash? Well, its one of the most famous and beloved of all Hungarian dishes.
What is brainy is that you can use any chicken pieces you prefer: legs, wings, thighs, breasts...Just brown in butter along with chopped onions and a substantial dash of paprika. Then mix in or serve with a little or a lot of sour cream. Again, for this uncomplicated dish: chicken, onions, butter, 'chicken' stock, paprika, salt, sour cream.
To begin, saute one large chopped onion in two tbs of butter and a little olive oil too (if you like). Next, push aside the onion and lay in your chicken pieces. Brown on both sides. Next, add a pinch of salt and 1/2 cup of chicken stock. Then, add your paprika. Let this mixture simmer for at least 20 min. depending on the size of your chicken pieces.
Lastly, add a large dollop of sour cream (or on the table) and simmer on low while you boil as much 'wide' noodle pasta as you need per guest.
~ Tutti a Tavola!
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