Chicken Paprika
servings: 4-6
prep time
15
total time
75
ingredients
10
Chicken Paprika
servings: 4-6
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INGREDIENTS:ingredients
- 6 chicken thighs or breasts (thighs preferred)
- 2 cups white wine
- 1 yellow onion, sliced thin
- 2 garlic cloves
- 1 cup chicken stock
- 2-8 oz. packages crimini mushrooms, sliced
- 2 Tbsp. olive oil
- 2 Tbsp. paprika
- 1 cup Hood® Sour Cream
- 1 bag egg noodles, prepared as directed
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DIRECTIONS:directions
In a stock pot, add olive oil and place on medium heat.
Season chicken with salt and pepper, and brown on all sides, about 6 minutes. Remove chicken from pan and add the cup of chicken stock, scraping the bottom to pick up all of the flavor.
Add sliced onion, garlic, mushrooms, then add the paprika and cook about 3 minutes.
Put chicken back in pot and let simmer about 45 minutes.
Remove chicken and cover to keep warm.In a separate bowl combine 1 cup sour cream and 3 tablespoons flour, and mix well. Add mixture to sauce all at once and whisk well until there are no lumps.
Put chicken back in and let cook 5 more minutes. Salt and pepper to taste, and serve over egg noodles.
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