Chicken Paprikash - Love of Food

Chicken Paprikash

Quarter dark meat of chicken served over pierogies and paprikash sauce topped with pickled red onion and cabbage.

By: Kenneth Webster, Signature Chef

Prep Time: 8 hour 30 min
Cook Time: 2 hours

RECIPE
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Servings:

Yield: 6 servings

Ingredients:

3/4 cup sautéed onions
6 quarters + sauce chicken paprikash
2 cups red onion and cabbage
2 tablespoons canola oil
24 pierogies
2 tablespoon Italian parsley leaves, chopped

Chicken Parikash
6 chicken quarters
1/2 cup all purpose flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons canola oil
1 tablespoon butter
3/4 cup white onion, diced
1 cup cubanelle peppers, diced
1 tablespoon whole clove peeled garlic, chopped
1 pound canned tomatoes, diced
3 tablespoons Hungarian paprika
1 teaspoon ground cloves
1 1/2 teaspoons caraway seed
2 1/2 teaspoons low sodium chicken base, no msg
1 1/4 cups water
1 cup sour cream
1 tablespoon yellow mustard

Pickled Red Onions and Cabbage
1/3 cup apple cider vinegar
3 tablespoons water
2 tablespoons sugar
1 cup red cabbage shredded
3/4 cup red onions, julienne

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Paprikash Chicken Quarters: Season chicken quarters with flour, salt and pepper. In a large skillet, heat oil over medium heat. Add chicken quarters, butter, onion and cubanelle peppers. Cook for 2 to 3 minutes on each side until chicken is browned and onions are golden brown. Add garlic, caraway seed and clove. Saute for 2 to 3 minutes. Add diced tomato, paprika, chicken base and water, Reduce heat and simmer for 10 to 15 minutes. Transfer chicken to a 13 x 9 inch pan. Pour stew mixture over chicken to evenly coat. Cover pan . Place pan i a preheated 375 degree oven. Roast for 1 to 1 1/4 hours. Remove chicken from pan. In a blender, add sour cream and mustard. Process for 1 to 2 minutes or until smooth.
Pickled Red Onions and Cabbage: Place vinegar, water and sugar in a saucepan. Bring to a boil to make marinade. Place cabbage and onions in a bowl. Pour hot marinade over onions, ensuring that onions are submerged. Cover and marinade over night. Drain and discard excess marinade.
For Service: In a sauté pan, heat oil over medium heat. Add pierogies and onions, Saute turning pierogies gently for 2 to 2 1/2 minutes or until pierogies are gently browned on both sides. Place 6 pierogies on a plate, place 1 chicken quarter on top of pierogies. Ladle sauce over chicken. Top with pickled red onions and cabbage. Garnish with parsley.