This is one of those dishes that wafts through the house, calling everyone to the kitchen to peek into the pot. “Paprikash! You’re making Paprikash?!?” There’s no hiding it, and once it’s on the table, everyone is silent as they savor each bite.

I serve this over mashed potatoes or with basmati rice. If you haven’t tried basmati, do yourself a favor and get some today. It fills the house with the most fabulous aroma, kind of like popcorn. I try to add a bit of chicken broth to the cooking water if I have any extra. Make more than you need to whip up a batch of fried rice for lunch!

Chicken Paprikash

2-3 lbs boneless, skinless chicken breast
salt and pepper
2 tablespoons butter
2 tablespoons onion, minced
1 tablespoon flour
1 tablespoon Hungarian paprika (not the hot kind)
1/2 cup chicken broth
1 cup dry white wine

Season the chicken generously with salt and pepper. Brown chicken in skillet with butter. Remove chicken from pan. In a large saucepan, melt 2 tablespoons of butter and saute onion. Add the flour and paprika and stir. Add chicken broth and stir well. Let simmer for one minute. Add the browned chicken pieces to the broth mixture.
Add the wine to the skillet you used to cook the chicken, stirring to loosen the drippings (this is when a cast-iron skillet comes in handy. You can scrape without fear of getting teflon in your food!)
Bring the wine to a boil.
Pour the boiling wine over the chicken pieces.
Cover and simmer on very low heat for one hour or more, until chicken is very tender and falling apart.
Separate chicken with two forks.
Serve over rice or mashed potatoes.
Can be frozen for later use.

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