Paprika Chicken

This is basically another one of the braising recipes. I may have to consolidate all these braising recipes into one file at some time in the future. This one is virtually the same as the chicken stroganoff recipe, but with more paprika.

• 2 chicken thighs, skinned if you like, or not
• 1/2 onion, chopped
• 2 cloves garlic, chopped fine
• 2 tsp paprika
• pinch oregano
• 1 TBL tomato paste
• 2 mushrooms, sliced
• 3/4 cup chicken broth
• 1 tsp flour
• 1 TBL sour cream
• 1 TBL white wine or 1 tsp vinegar

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Brown chicken in a frypan, about 15 minutes. Set aside.
Sizzle onions about 5 minutes. Add garlic, oregano, tomato paste, mushrooms. Cook 30 seconds.
Stir flour into broth. When fully mixed (no lumps) pour into frypan.
Bring to boil. Add back the chicken pieces. Reduce to simmer. Cover. Simmer for 20 minutes.
Turn off heat. Add sour cream and vinegar or white wine. Stir in to make creamy sauce.
Serve over cooked noodles.

Jun 2013