Chicken Paprikash

Instructions

• Add the cut chicken, 1 1/2 tablespoons flour, and 1 tablespoon sweet paprika to a bowl and toss to coat the chicken pieces.
• Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Cook the chicken until golden brown on both sides and cooked through. Remove the chicken with a slotted spoon to a plate. 
• Melt the remaining butter in the skillet over medium heat. Add the onions and cook until translucent and soft. Reduce the heat to low and add the garlic cooking for 1 minute while stirring continuously.
• Sprinkle in the remaining flour and the remaining paprika. Continue cooking for 2 minutes. Slowly stir in the chicken broth whisking to combine. Simmer over low heat until thickened. Season with kosher salt and fresh ground black pepper to taste.  
• Turn the heat as low as it will go and stir in the sour cream. Add the chicken and its juices back to the skillet. Sprinkle with fresh chopped Italian parsley.

Notes

• This recipe is traditionally made with bone-in-chicken but it can be made with bone in skin-on chicken breasts, thighs, or legs or boneless skinless chicken breasts or thighs.
• To thin the dish simply add a little more chicken broth 2 tablespoons at a time until desired consistency.
• For best results use full-fat sour cream and reduce the heat as low as it will go before stirring it in.
• Serve over dumplings, egg noodles, mashed potatoes, or rice.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
• Because of the sour cream in this dish, I do not recommend freezing it. 

Nutrition

Calories: 431kcal | Carbohydrates: 12g | Protein: 40g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 167mg | Sodium: 653mg | Potassium: 845mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2481IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 2mg