Chicken Paprikash

Redder Than Your Cheeks…No, Your Other Cheeks…

This is one of those recipes that I adore on a weeknight when I want to spend a modicum of time in the kitchen, and a maximum amount of time lounging on the couch with the hubs.  The kind of meal that is effortless, filling and won’t have me mucking up a ton of dishes in the process.  Paprikash is like sweet nectar from the gods on evenings where the only other dinner alternative is a bag of LiveSavers Sour Gummies eaten directly in bed with a bottle of water for a side dish.

Paprikash is a nourishing Hungarian stew that leverages sour cream to coax chicken (and often veal) into tenderness.  Finding good paprika is key to this recipe to keep the flavors bright, so toss that old jar that’s been sitting in your pantry for ages and spring for some that’s new and vibrant red.  You’ll thank me when you take your first bite and see the entire evening brighten before your eyes 🙂

Chicken Paprikash

2 lbs. of chicken breast, cubed into 1 inch pieces
2 tbs. of flour
salt and pepper
4 tbs. of butter
2 tbs. of olive oil
1 lb. of crimini mushrooms, cleaned and sliced
1 onion, minced
1 shallot, minced
1 tbs. of paprika
1/4 tsp. of white pepper
1/2 c. of chicken broth
1/4 c. of dry vermouth
1 c. of sour cream
1/2 c. of cream
chopped parsley (for garnish)

Grab a bowl and mix together the flour, salt and pepper.  Toss the chicken in the flour mixture and set aside.

Heat the butter and olive oil over high heat and then add the chicken.  Brown well on both sides and then add the mushrooms, onions and shallot to the pan.  As the veggies begin to soften, add the paprika and white pepper and stir to combine.  Add the chicken broth and vermouth and let the alcohol cook off.  Lastly, add the sour cream and cream.  Turn heat to medium-low and simmer for 10 minutes to allow the flavors to combine.

Top with parsley and serve over egg noodles or spaetzle.