Chicken Paprika Recipe
Impress your in-laws with this totally reliable Chicken Paprika. Foolproof food makes happy in-laws and doting spouse. Enough said. I just love Side Dish recipes and this dish is my only favorite amongst them. The Canadian Chicken Paprika has an unique characteristic of addicting you to it on the first bite. I hope that this Chicken Paprika recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
1 (5-pound) roasting chicken or 2 (1 1/2-pound) fryers, disjointed, with giblets
3 cups water
1 small onion, sliced 3-4 sprigs parsley
2 teaspoons salt
4 whole peppercorns 1 bay leaf
1/2 cup finely chopped onion
4 tablespoons butter or margarine, 1/2 cup flour, 3-4 tablespoons paprika, 1/3 cup cream, 1 1/2 cups thick sour cream
Directions
Place giblets, necks and wing tips in saucepan with water, sliced onion, parsley, 1 teaspoon salt, peppercorns and bay leaf.
Simmer, covered, 1 1/2 hours.
Saute' chopped onion in skillet in 2 tablespoons butter or margarine until soft but not brown.
Remove onion, leaving butter or margarine in skillet.
Combine flour, reserving 2 table-spoons for later use, remaining salt and 2 tea-spoons paprika in paper bag.
Shake chicken pieces in bag until coated with flour mixture.
Brown meat well in butter or margarine remaining in skillet.
Add 1/2 cup giblet broth, and cook, covered, over low heat until chicken is tender, about 1 hour, adding more chicken broth to prevent pan drying out.
In saucepan, heat remaining 2 tablespoons butter or margarine, and blend in reserved 2 tablespoons flour.
Add remaining gib-let broth, sweet cream and remaining paprika.
Stir over low heat until smooth and thickened.
Add sour cream gradually, stirring vigorously.
Pour sauce over chicken, and cook over low heat 3 minutes, turning chicken and stirring sauce.
Do not boil, or sour cream will curdle.
Simmer, covered, 1 1/2 hours.
Saute' chopped onion in skillet in 2 tablespoons butter or margarine until soft but not brown.
Remove onion, leaving butter or margarine in skillet.
Combine flour, reserving 2 table-spoons for later use, remaining salt and 2 tea-spoons paprika in paper bag.
Shake chicken pieces in bag until coated with flour mixture.
Brown meat well in butter or margarine remaining in skillet.
Add 1/2 cup giblet broth, and cook, covered, over low heat until chicken is tender, about 1 hour, adding more chicken broth to prevent pan drying out.
In saucepan, heat remaining 2 tablespoons butter or margarine, and blend in reserved 2 tablespoons flour.
Add remaining gib-let broth, sweet cream and remaining paprika.
Stir over low heat until smooth and thickened.
Add sour cream gradually, stirring vigorously.
Pour sauce over chicken, and cook over low heat 3 minutes, turning chicken and stirring sauce.
Do not boil, or sour cream will curdle.
