I'm serious here. When is the last time you had Chicken Paprikash? Done correctly, made with real Hungarian Paprika and a lot of love (not to mention sour cream), it is a killer dish.
Made it recently for an Austrian-German-Hungarian feast at Chez Vamp with kudos all around. Served it with piping hot Spaetzle and a cool German Cucumber Salad. Perfect Tyrolean winter fare. (And lederhosen aside, I have to say that the mountains of dirty frozen snow in Brooklyn as of late have required Alpine hiking rigor.)
Need proof that Chicken Paprikash can take on the likes of NYC menu standards like Chicken Pot Pie or Shrimp and Grits? Try my recipe below and taste for yourself.
1 chicken (3 - 4 lbs) cut into ten pieces (I cut the breasts in half)
1/2 cup plus 2 TBSP flour
1/2 tsp salt
1/4 tsp black pepper
1/4 cup canola oil
1 lg onion minced
1 1/2 cloves garlic minced
1 TBSP Sweet Hungarian Paprika
2 plum tomatoes, peeled, seeded and diced
1/2 Italian frying pepper (aka cubanelle pepper), diced
1 TBSP tomato paste
1 1/2 cup chicken broth
3/4 cup sour cream
1/4 cup Italian parsley, finely chopped
Mix 1/2 cup flour with salt and pepper, and dredge chicken pieces in the mixture, shaking off excess flour. Heat oil in a large Dutch oven over medium-high heat, adding chicken a few pieces at a time, turning once to allow for browning on each side. Put chicken aside. Add onion, garlic, paprika, peppers and tomatoes, stirring until soft, about 5 minutes. Add tomato paste, stirring for another minute until incorporated. Pour in chicken broth and stir before placing chicken pieces back into the Dutch oven. Cover and allow to cook on medium heat for 15 minutes. Meanwhile, mix together sour cream with remaining 2 TBSP flour. Mix into the chicken and sauce. Allow to cook for another 3 -4 minutes. Sprinkle parsley on top before serving.