It’s easy to make, and is great comfort food.
This dish is enhanced the higher quality paprika you use, so splurge a bit and save excess more expensive paprika in the freezer to keep it fresh.
The recipe comes from The Joy of Cooking. There are hundreds of recipes for this of course, since it’s a national dish and is therefore peasant food, but I’ve never found one I like more. If I do, I’ll be sure to let you know.
- 3 1/2 – 4 1/2 lbs of chicken pieces (about 8 I would say) I use thighs and legs since they cook evenly
- 2 tbsp oil or butter
- salt and pepper
- 3 c onions, slices fairly thinly
- 1/4 c good quality paprika
- 2 tbsp flour
- 1 lg bay leaf
- 1 1/2 c chicken stock
- 2 cloves garlic, micro-planed
- 1/2 tsp each salt and pepper
- 1 – 1 1/2 c sour cream
- 1 tbsp lemon juice
- Pat dry the chicken pieces well and season with salt and pepper.
- Melt the butter in a large saute pan and add the chicken pieces in batches if necessary.
- Brown on both sides, then remove to a plate.
- Add the onions and saute until they pick up color and are softened.
- Add the paprika and flour and stir in and cook for about a minute.
- Add the garlic, stock, bay leaf and chicken and juices from the plate. Cook at a simmer, covered until done about 25-30 minutes.
- Remove the chicken, and skim off any fat. Then bring to a boil and reduce until the sauce is very very thick, almost pasty.
- Remove from the heat, add the sour cream and lemon juice.
- Serve over noodles.