Chicken Paprikash

 

You Will Need
1 large cast iron skillet or Dutch oven
3lbs thawed boneless skinless chicken thighs
& breasts sliced & seasoned with paprika
2 cups chicken broth
2 medium onions sliced and diced
2 cloves of minced garlic
Sweet Paprika (at least 2 Tbsp.)
6 oz. of Sour cream (or more to taste)
1/4 cup of Flour
3 Tbsp. of Butter or olive oil to sauté
the onions and garlic
1 -2 Tbsp. butter to make the rue
Optional: chopped peppers and tomatoes (skinned/seeded), salt and pepper to taste

In a large skillet or Dutch oven, sauté the chopped onions with some olive oil or butter. Add 2 Tbsp. of paprika and continue to sauté. Add garlic when the onions are about half way done. Once onions and garlic are done, add the seasoned chicken on top of the cooked onions and garlic and cover mixing occasionally so the onions don’t stick. Cook for 15-20 minutes. In the middle of the skillet, add about 1-2 Tbsp. of butter, once melted, stir in ¼ cup of flour to make a rue. (You may need more flour depending on how thick you like it). Add chicken broth and simmer to thicken. Add more paprika, salt, or pepper to taste. Turn the heat to low and add approximately 6 ounces of sour cream (more or less depending on your preference). Stir until mixed in and serve over homemade dumplings or egg noodles.