Paprika Chicken
(I’d call this Chicken Paprikash, but it doesn’t seem appropriate)
- A package of chicken thighs (about 1.5-2 lbs)
- An onion, chopped
- 1½ tablespoons paprika
- 2 tablespoons flour
- salt and pepper
- A cup of chicken stock
- A cup of crème fraîche (it’s what we had)
Brown the onion in butter, then add the chicken and brown it. Take the chicken out, sprinkle the paprika, flour, salt & pepper on the onions and cook a little. Put the chicken back in the pan, add the stock, cover well, and turn the heat down and let it cook a while until the chicken is done. Take it off the heat, remove the chicken, stir in the crème fraîche. Serve with egg noodles.
Not exactly a scientific recipe, but I was working from Plagioclase’s mother’s memory, and a couple of old cookbooks. No internet searches this time!
It was ok, but kinda bland and brown. Browner and blander than we expected. Plagioclase’s mother said she never used more than a tablespoon of paprika, so I doubled her amount, and it still wasn’t enough. It could also be that I added too much flour, or overcooked everything, or really should have used sour cream.
So, for next time: less flour, more paprika, more salt and pepper, shorter onion and chicken browning time, sour cream. And put it on spätzle.