Chicken Paprikash

Chicken Paprikash (Csirke Paprikas)

Makes 4 servings
One fresh broiler-fryer chicken (about 2 ½ to 3 lbs.) cut up into 8 pieces
3 T rendered bacon drippings or shortening
1 cup finely chopped yellow onion
1 T Hungarian sweet paprika
2 cloves garlic, minced
½ cup finely chopped mild Hungarian peppers or cubanelles (I’ve used red pepper flakes)
kosher salt and freshly ground black pepper
About 2 cups of chicken broth or water
½ cup sour cream, at room temperature
2 T all-purpose flour
1 T chopped fresh parsley
1 recipe small dumplings

Notes: If possible, brine the chicken in a salt-water solution (Dissolve 2
T kosher salt in 1 qt. of cold water in a 1-gallon reseal able plastic bag. Add the chicken, seal and refrigerate.) before cooking to add flavor and moisture to the meat. Allow 30 minutes or up to 2 hours prior to cooking for this step.
After initial browning, the chicken may be finished in the oven for a more even browning.

Sweat the onions: Melt the drippings or shortening in a large skillet or Dutch oven over medium heat. Stir in the onions. Cut a piece of foil to fit the inside of the pan; cover the onions with foil and top with the lid. Sweat the onions until light yellow in color. Remove the pan from the heat and add paprika, garlic and peppers.

Cook the chicken: Remove the chicken from the brine just before cooking. Do not rinse. Pat meat dry with paper towels. Season the chicken with salt and pepper (be mindful that the brining lends saltiness) and add to the skillet. Stir to combine the paprika-onion mixture with the chicken. Return the skillet to the stove and cook the chicken until yellow. Add only enough broth to cover chicken, adding additional broth as necessary.

Simmer the stew: Bring to a boil; cover , transfer to preheated oven and simmer for about 30 minutes in the oven. Remove the lid and cook for 10 minutes more to allow the meat to brown and the juices to reduce. Chicken is done when the juices run clear when pierced with a fork.

Prepare the gravy: Remove the meat from the pan. Scrape up the brown bits from the bottom of the pan. Strain and defat the juices, discarding the solids. Return the juices to the pan. Mix the sour cream and flour until smooth. Temper the sour cream mixture with some lukewarm juice form the skillet. Heat the gravy over medium heat and whisk the sour cream mixture into the skillet to create thickened gravy. Season to taste with salt and pepper. Return the chicken to the skillet and heat thoroughly.