A classic Hungarian dish that pairs well with spicy, peppery bourbons and rye whiskeys
A recipe so well-loved and craved, it has been passed down from generations to generations since the 1800’s. Although traditionally it is made starting with a paprika-based roux, I find that the paprika renders more intense flavor when introduced during the simmering process. Usually served over egg ribbon noodles, this dish goes well with rice and in this case baked potatoes.
This is a hearty and filling entree that I find pairs best with a dram that is equally easy to drink and marries well with the peppery and smoky notes of paprika. I personally find whiskies with dominant spice & peppery notes, like most high-rye bourbon & rye whiskeys, pair well with this recipe.
Chicken Paprikash
Equipment
- 1 Medium Skillet
- 1 Baking Tray
- 1 Small Bowl
Ingredients
- 1 lb Chicken thighs
- 2 tbsp Smoked Paprika
- 1 cup Onion thinly sliced
- 1.5 cup Chicken drippings / Chicken Broth
- 2 tbsp Butter
- 2 tbsp All Purpose Flour
- 1 cup Sour Cream
- 1/2 cup Heavy Cream
- 1//2 cup White Wine Riesling or Chardonnay
- 1 cup Diced Tomatoes fresh or canned
- 1/2 cup Red Bell Pepper diced
- 2 tbsp Cooking Oil
- Salt and Pepper to taste
Instructions
- Set the heat in the oven to 350 degrees. Season both sides of the chicken thighs with salt and freshly ground pepper. Set the chicken thighs skin side down on a baking tray and bake for 10 min. Remove and flip the thighs skin side up. Crank the oven to 420 degrees and bake again for 10 to 15 minutes until skin is golden brown. Remove and set aside to rest, save the drippings!
- Sauté to caramelized the onion, add in the diced tomatoes & red bell peppers to cook; collect and set aside
- Melt the butter over medium heat and stir in the flour to make a basic roux
- Add in the white wine, chicken drippings, sour cream, heavy cream - stir in low flame to mix homogeneously
- Add in the smoked paprika, taste and adjust to desired amount (I love to put a lot)
- Add back the sautéed onions, tomatoes & red bell peppers to the sauce and simmer in low heat for at least 5 minutes for the flavors to marry.
- Arrange the chicken thighs in the sauce, cover and simmer in low heat for 15 minutes
- Season with salt & pepper to taste and serve.
Accompaniments:
- A high-rye bourbon or rye whiskey
- With baked potato slices or wedges
- Over Egg Noodles
- With crusted Bread
- Over wild rice
Did you know? In Bram Stoker’s gothic novel Dracula, the protagonist, Jonathan Harker, dines on chicken paprikash during his trip to Count Dracula’s castle.
