A Hungarian inspired recipe, where the Paprika absolutely makes the dish. The rich sauce with the chicken cooked in the Paprika, Bay Leaves and Onion Granules (& onions), makes for a delicious meal. The gravy alone is just yummy. Serve it over noodles or dumplings. A family favorite!
PAPRIKA, Bay Leaf, Onion Granules
6-8 pieces of chicken (thighs & legs work well)
2 large onions, sliced length-wise
3 Tblspns butter
1 cup chicken broth (heated)
3 1/2 Tblspns Paprika (not smoked)
4 Bay Leaves
2 tsp Onion Granules
3 Tblspns cornstarch
16 ounces sour cream
Directions: Salt & Pepper and then rub 3 Tblspns of Paprika onto the chicken. Each piece should be reddish and covered with the Paprika. Sprinkle the Onion Granules over the seasoned chicken. Set them aside. Melt the butter in a large heavy skillet and sauté (medium heat) half of the onions for 2 minutes. Turn heat to high, add the chicken pieces and sear/brown them. Turn the heat to low and add the remainder of the onions to the skillet. Pour the chicken broth over the chicken & onions. Add the 4 Bay Leaves to the skillet and sprinkle the remaining 1/2 Tblspn of Paprika over the onions & chicken. Cover the pan and cook for an hour, gently stirring every 15 minutes. Just before the end of the hour, remove 2 cups of the broth from the pan. In a mixing bowl, whisk together the broth (cooled slightly), and cornstarch. Add the sour cream to this mixture and blend until smooth. When the chicken is cooked, remove the pieces and pour the sour cream mixture into the pan. Stir until thickened. Return the chicken to the pan and heat until warm. Serve immediately.