Chicken Paprikash

A lovely chicken paprikash recipe adapted from a few different sources over the years For the most flavor, use bone-in chicken with the skin still on. Personally, I use boneless, skinless chicken breast for ease

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Step 1

Heat the lard in a large, high walled frying pan. lightly brown the chicken on all sides. Transfer chicken to a separate plate, leaving remaining juices in pan.

Step 2

In the same pan, add the onions and fry until golden brown. Add garlic and fry another 2-3 minutes. Remove from heat and stir in the salt, pepper, and paprika.

Step 3

Return chicken to the pan and put it back over the heat. Add 2 cups of chicken broth. The chicken should be mostly covered. Bring to a boil, cover, reduce heat and simmer for 50 minutes. Add more broth if it gets too dry.

Step 4

In a bowl, mix the flour with the sour cream and heavy cream, to form a smooth paste. Stir the mixture into the pan, whisking constantly to prevent lumps. Bring to a simmer for a couple of minutes to thicken. Add salt and pepper to taste.

Step 5

Serve over nokedli noodles, or alternatively spaetzel