Kirk Spencer’s Chicken Paprikash

Friend of blog, Kirk Spencer takes a dish that sounds like the punchline to a good joke and breaks it down for us:

Chicken Paprikash is one of those simple dishes that gets re-discovered every once in a while because it’s amazingly good. At its heart it’s braised chicken. Its soul comes from paprika and sour cream – LOTS of paprika and sour cream, when you get right down to it.

You cut up a chicken, optionally dredge it in flour, brown the pieces in oil or butter, and set them aside. Now you take a couple of onions that you’ve cut up (prettily into thin rings, or quickly into medium chop, your choise choice), put them in the pan you pulled the chicken from and cook them till they brown. You add a small amount of water, broth, or wine, and deglaze (yes, with the water onions in), at which point you add a tablespoon of paprika and a teaspoon of salt and stir it in. (Yes, you read the measurements correctly). Put in the chicken pieces and toss and turn them till they’re covered with this flavorful mix. Now add enough liquid to come to between 1/4 and 1/3 up the chicken, bring it to a boil, bring it back down to a very low heat, cover it, and let it go for half an hour to 45 minutes.  (there’s more)

For the rest of the recipe, head on over to his blog:  Mental Meanderings.  If you’re looking for a new and intriguing flavor for dinner, this sounds like the dish to try.