Ingredients with Measurements:
- 4 chicken breasts, bone-in and skin-on
- 2 tablespoons of vegetable oil
- 2 tablespoons of butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of sweet Hungarian paprika
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of chicken broth
- 1 cup of sour cream
- 1 tablespoon of all-purpose flour
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Heat the oil and butter in a large skillet over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sweet Hungarian paprika, smoked paprika, salt, and black pepper and stir to combine.
4. Add the chicken breasts to the skillet, skin-side down, and cook for 5-7 minutes until golden brown.
5. Flip the chicken breasts over and add the chicken broth to the skillet.
6. Cover the skillet with a lid and simmer for 25-30 minutes until the chicken is cooked through.
7. In a small bowl, whisk together the sour cream and flour until smooth.
8. Remove the chicken from the skillet and set aside on a plate.
9. Whisk the sour cream mixture into the skillet and cook for 2-3 minutes until the sauce thickens.
10. Return the chicken to the skillet and spoon the sauce over the chicken.
11. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 24g
Carbohydrates: 9g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with bone-in and skin-on chicken thighs.
- Sweet Hungarian paprika can be substituted with regular paprika.
- Smoked paprika can be substituted with regular paprika and a pinch of liquid smoke.
Variations:
- Add sliced bell peppers and tomatoes to the skillet for a more colorful dish.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a tablespoon of tomato paste for a more robust tomato flavor.
Tips and tricks:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- For a spicier dish, use hot Hungarian paprika instead of sweet paprika.
- To prevent the sour cream from curdling, remove the skillet from the heat before whisking in the sour cream mixture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Gyulai-Style Chicken Paprikash in a shallow bowl with a side of mashed potatoes or egg noodles.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of roasted vegetables, such as carrots or green beans.
- Pair with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Mashed potatoes
- Egg noodles
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, whisk in a tablespoon of cornstarch mixed with water to thicken it.
- If the chicken is not browning evenly, adjust the heat and move the chicken around in the skillet to ensure even browning.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Gyulai-Style Chicken Paprikash is a traditional Hungarian dish that originated in the town of Gyula in the 19th century. It is a hearty and flavorful dish that is often served with egg noodles or mashed potatoes.
Flavor profiles:
The dish has a rich and savory flavor from the chicken broth and paprika, with a tangy and creamy finish from the sour cream.
Serving suggestions:
Serve the Gyulai-Style Chicken Paprikash in a shallow bowl with a side of mashed potatoes or egg noodles.
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Region: Hungarian