Best Old World Paprika Chicken Recipes

OLD WORLD CHICKEN PAPRIKA

Steps:

• Wash the chicken parts, pat dry, and sprinkle with salt. Let rest for half an hour.
• Melt butter in heavy kettle or Dutch oven and stir in diced onion. Cook over low heat until onion is transparent but not browned. Stir in paprika and toast over low heat for 5 minutes.
• Add chicken pieces, skin side down, in one layer and cook over medium heat until chicken is golden brown. Turn chicken and brown other side. Remove browned chicken and brown any remaining pieces.
• Add all chicken to kettle or Dutch oven, cover and cook over medium heat for 30 minutes. (Chicken will not be quite done at this point.).
• Pour heavy cream over chicken, sprinkle on flour, and stir. Add chicken broth, bring to a boil, and simmer chicken, covered, for 15 minutes.
• Remove from heat, and stir in sour cream. Return to heat and simmer gently for 1-2 minutes until sour cream is combined but not curdled.

OLD WORLD PAPRIKA CHICKEN

Steps:

• Coat chicken with mixture of flour, paprika, salt and pepper.
• Brown chicken in hot olive oil in skillet about 15 minutes.
• Add onion.
• Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet.
• (Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender.
• Remove to serving platter.
• Add remaining bouillon and sour cream to pan drippings.
• Stir well; heat.
• Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.