Paprikash reminds me of Sunday afternoons in the winter.  It is so hearty and delicious that if you eat a little earlier than usual you will still go to bed full.  My recipe is on the spicy side so feel free to reduce the hot paprika or replace with all regular.

I would recommend that you be sure to use Hungarian Paprika as the flavor is intense and delicious.  Also, you could save time by using only chicken tenders and skipping the legs.  I did enjoy the flavor of both white and dark meat and the sauce was rich from browning all the chicken.

The recipe below served 6 hearty portions.  I added a loaf of asiago cheese bread from our local bakery to the table and we were delighted.

Chicken Paprikash

• 3 lbs of chicken ( I used legs and boneless skinless breasts)
• 1 can of chicken broth
• 1 large onion sliced thin
• 1 T. minced garlic (from the jar)
• 2 T. Hungarian Paprika
• 2 T. Hot Hungarian Paprika
• 2 T. vegetable oil
• 4 T. butter (divided)
• 1 C sour cream
• 1 T. flour
• Salt and Pepper
• Large bag of egg noodles, prepared according to package directions, tossed with butter.

Cut the chicken breasts into strips.  About 4 per breast. Salt and pepper chicken on all sides.

In a large sauté pan with sides over medium heat add oil and 2 T. butter.  Brown chicken legs and continue to cook and turn until almost done, this will take about 30 minutes.  Remove to plate and add remaining butter to sauté pan, then the chicken breast strips.

Brown the chicken until almost done about 10 minutes.  Add onion, garlic, and all the paprika.  Stir together. Add the chicken legs back to pan.  Add chicken broth, bring to low simmer and cook for 10 minutes.

In the meantime mix the flour and sour cream together.  Begin to temper the sour cream mixture by adding hot broth from pan to sour cream about 2 T. at a time mixing well.  Continue to temper until sour cream mixture is slightly warm.

Reduce heat on chicken to low and add sour cream.  Mix well and stir together until sauce thickens.  (If you skip the tempering step, you run the risk of the sour cream breaking.)  Serve over egg noodles.

Enjoy!