Chicken Paprikas

Adapted from “The Kaufman Family Reunion Cookbook 2001” recipe submitted by Edith Millard.

Click for printer-friendly PDF's in imperial or metric measurements


2 lbs900 g chicken pieces
2 Tbsp30 ml flour
1/4 cup60 ml butter/margarine/oil
2 finely chopped onions
1- 2 cups250 - 500 ml minced carrots/celery/vegetables
1 clove chopped garlic
1 Tbsp15 ml paprika
salt and pepper
1/2 cup125 ml white wine
1 1/2 cup375 ml chicken stock/water
1 cup250 ml sour cream/yogurt
2 bay leaves

COAT chicken in flour.
In a large pan, SAUTÉ chicken in the butter until BROWN.
REMOVE chicken and set aside.
ADD onions, carrots, celery and garlic to pan. COOK until soft but not brown.
ADD paprika. COOK 1 minute. ADD salt and pepper to taste.
ADD the browned chicken, wine and stock. COVER and SIMMER 45 minutes.
STIR IN the sour cream. ADD bay leaves.
COVER and slowly bring to boil. STIR gently 2-3 times.
Serve over nokedli, egg noodles or rice.

For Slow-Cooker:
COAT chicken in flour. SAUTÉ chicken in the butter until BROWN.
ADD to cooker.
ADD onions, carrots, celery and garlic to pan. COOK until soft but not brown.
ADD paprika. COOK 1 minute.
ADD these vegetables to cooker. ADD salt and pepper to taste.
DEGLAZE the pan with a bit (3 Tbsp45 ml) of the stock. ADD to cooker.
ADD wine and stock
(use only 1/2 cup125 ml of the stock) to cooker.
COOK for 3 hours on high.
STIR IN the sour cream. ADD bay leaves.
COOK a further 20 minutes on high.

Notes:
Serves 6? Can be refrigerated for 3 days or frozen for 1 month.

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