AliLarter.com

November 8, 2013

The weather is getting cooler and it’s time to cozy in. Chicken Paprikash is a traditional Hungarian recipe I acquired from a friend’s mom, I add fennel to give it my own twist. Simple and delicious, one pot, and 40 minutes start to finish.

Chicken paprikash

Serves 4

1 ½ lbs boneless, skinless chicken thighs, cut into ½ in strips
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil
1 large white onion, chopped
1 fennel bulb, chopped
2 cloves garlic, minced
2 ½ Tbs paprika
1/3 c white wine
1 c chicken broth
14 ½ oz can crushed tomatoes
2 bay leaves
½ c sour cream
1 Tbs corn starch

 

I make this in my dutch oven but you can also use a cast iron pan. Pour a good swirl of olive oil to coat your pan and turn the heat to med-high. Once pan is hot, season chicken with salt and pepper and brown in batches. Transfer browned chicken to a plate and set aside. Turn heat to medium, add another swirl of olive oil and saute onions and fennel for five minutes, adding garlic and paprika for the last minute. Add wine to deglaze the pan of all the yummy brown bits and simmer for 1 minute. Add chicken broth and reduce for 3 minutes. Add browned chicken, tomatoes, and bay leaves, simmer until chicken is cooked through, approximately 15 minutes. Remove ½ cup broth and mix in sour cream and corn starch. Return creamy broth to pot, add salt and pepper to taste, and mix well. Serve with rice and enjoy!