Chicken Paprikash

Serves 3 (one-piece of chicken & about 2/3 cup sauce)
Per Serving

Ingredients:
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3-whole chicken legs cut apart (thighs, drumsticks) skin removed, trimmed (see tip before starting)
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3/4 teaspoon salt
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1/2 teaspoon freshly ground pepper
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2 tablespoons canola oil
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1 tablespoon butter
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4 cups finely diced onions
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2 tablespoons tomato paste
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2 tablespoons sweet paprika
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1 teaspoon crushed red pepper
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1 cup reduced-sodium chicken broth
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1/2 cup reduced-fat sour cream
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1 tablespoon all-purpose flour. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
Directions:
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Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
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Stir in tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture, then add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
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Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
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Once chicken is done, set aside onto a separate plate.
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Now that the chicken has been removed from sauce, stir in the sour cream mixture into the sauce; return to a simmer and cook, stirring until the sauce coats the spoon. Reduce heat to low and return the chicken to the sauce and reheat, about 1 minute.
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Cook noodles as instructed on package or cook Spätzle (nutritional info not included above).
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Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. If you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.