Monday, August 29, 2016

Chicken Paprika

             Chicken Paprika           

 1/4 cup all-purpose flour
 1 teaspoon salt
 1 chicken (3 to 3 1/2 pounds), cut into serving pieces
 2 tablespoons butter 
 2 tablespoons vegetable oil
 1 cup chopped yellow onion
 1/2 cup chopped green bell pepper
 1 tablespoon paprika
 Freshly ground pepper to taste
 1 1/2 cups Chicken Stock or chicken broth
                                  1 cup light sour cream                                    

 1. Preheat oven to 350°F. On a sheet of wax paper, 
combine flour and salt. Toss chicken pieces in mixture 
to coat and reserve the excess flour.

 2. In a Dutch oven over medium-high heat, melt butter 
with oil. Brown chicken, 5 to 10 minutes on each side. 
Remove to a plate.

 3. Reduce temperature to medium. Add onions and 
bell pepper and sauté until tender, about 5 minutes. 
Add paprika, pepper, and remaining flour and stir 
until bubbly. Add stock and stir until thickened.

 4. Return chicken to Dutch oven; cover and bake until 
chicken is no longer pink in the center, about 50 minutes. 
Blend in sour cream and bake, uncovered, 10 minutes longer. 

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