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Crisp and devine full of fantastic flavours from the kitchens of  chrismukkah

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* With those pre-cooked tortellini on the side :P

Chicken Paprikash
From Yankee Magazine

Preparation Time: 45 minutes
Start to Finish Time: 1.5 hours
Yield: 6 servings
1 tablespoon vegetable oil OR
3-4 slices thick cut BACON or salt pork
1 teaspoon kosher or sea salt, plus extra to taste
(it actually calls for a TABLE spoon in the original recipe, but trust me, it will have more than enough salt from the BACON / salt pork)
6 bone-in chicken thighs (about 3 pounds), skin on
1 large yellow onion, thinly sliced
1 garlic clove, minced
4 plum tomatoes, peeled, cored, seeds discarded, chopped
(used 1 can chopped tomatoes plus the juice)
4 Hungarian peppers (or substitute 2 bell peppers plus 1 jalapeño), roughly chopped- I used my peppers I had grown
(not the habaneros- Im saving those, and I dont want to kill myself from their heat either XD)
1/2 cup all-purpose flour (used gluten free, I find it thickens better)
4-5 tablespoons sweet paprika
1 teaspoon freshly ground black pepper
1-1/2 cups low-sodium chicken stock
3/4 cup sour cream
Fresh parsley, roughly chopped
Cooked rice or dumplings (or tortellini :P)

Pour vegetable oil into a large Dutch oven or other heavy-bottomed pot over medium-high heat. Throw in the BACON first, let it cook for a couple of minutes, then take out and put on a small plate to reserve.

Add chicken and brown well on each side, about 4–5 minutes per side (the skin should be crisp). Don’t overcrowd the pot; cook in batches if necessary.
What I did as well is- in a medium-sized bowl- put in the 1/2 cup flour, the teaspoon of salt, and a tablespoon of hot Hungarian paprika (the rest of the dish had the regular paprika mixed in, I didnt want to overwhelm it) and then stirred it thoroughly with a whisk- then breaded the chicken with the spiced flour. But the REST of the flour stayed in the bowl to be used in the sauce!

Remove to a plate. Discard all but 1 tablespoon of fat from pot.
Reduce heat to medium-low; add onion and salt to pot and cook until just translucent, about 5 minutes.

Stir in garlic, tomatoes, peppers, flour, BACON, paprika, and pepper; cook, stirring often, about 5 minutes.

Return chicken and any juices to pot. Add stock and bring to a boil. Reduce heat to a simmer and cover. Cook 15 minutes; then turn chicken. Simmer until chicken is fully cooked, 10-12 minutes more. For bone in, skin on chicken you definitely want to cook it a bit longer, at least a good 15 to 20 minutes!

In a medium-size bowl, whisk together sour cream and 1 cup sauce from the pot.

Remove pot from heat and stir sour cream mixture into sauce. Taste and add extra salt as needed. Garnish with chopped parsley and serve with rice or dumplings.

Rich, tasty, and NOT for the lactose intolerant unfortunately :P

Enjoy!

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Allergy warning – recipe contains dairy products