“Chicken Paprikash with Noodles”

Okay…so I was feeling nostalgic one day and found myself going through old family recipes. Chicken Paprikash with Noodles was a huge family favorite and one of my specialties. At least that was what my Mom thought. She loved this dish and requested it quite often when I lived at home. I was always happy to oblige. Even my Dad craved this chicken recipe.

Chicken Paprikash with Noodles

Elegant enough to serve dinner guests but even better for family meal time. Sure to become a family favorite and a repeat performer. That said, want to know what makes this dish so good? Sour cream adds that special touch along with savory paprika which is one of those spices we don’t use often enough. The chicken is so tender and flavorful then served over your favorite noodles. It’s game on.

Chicken Paprikash with Noodles

So easy you can make this chicken any weeknight. Simply brown chicken on both sides in Olive oil and butter. Remove the chicken to a plate and continue with recipe. Next saute onion and garlic until soft. Sprinkle in flour, seasonings and chicken broth. Add chicken back to skillet and cover. Cook until chicken is tender about 45 minutes. Combine some flour into sour cream and add in cooking liquid to make a slurry. Pour slurry into sauce to thicken and heat through. Discard bay leaves.

Chicken Paprikash with Noodles

You’re now ready to serve up this delicious and economical meal. This recipe serves 4 to 6 people depending on size of chicken used and who will be eating so add more chicken if necessary. You can also use chicken breasts instead of dark meat. I just find the leg quarters have more flavor in this dish. I love making this meal and one my husband absolutely loves and requests. It’s tried and true after years of cooking it. I think this will become a fast family favorite in your house, too.

Chicken Paprikash with Noodles

 

Chicken Paprikash with Noodles

4 chicken leg quarters, trimmed of excess fat

Salt and pepper to taste

2 T. unsalted butter

1 to 2 t. Olive oil

1 large yellow onion, thinly sliced

2 large garlic cloves, minced

4 T. all-purpose flour, divided

4 T. sweet paprika

2 bay leaves

1/2 t. kosher salt

1/2 t. black pepper

1 1/2 cups chicken broth

1 1/4 cups sour cream

Hot cooked broad-size noodles

 

Heat butter and Olive oil over medium-high heat. Sprinkle salt and pepper on both sides of chicken. Add chicken skin-side down and sear 5 minutes until golden brown. Turn chicken over and cook another 5 minutes. Remove chicken to awaiting plate.

Using oil in same skillet, sauté’ onions for about 5 minutes until lightly brown. Stir in garlic, cooking for 30 seconds.

Sprinkle in 2 T. flour, paprika, bay leaves, salt, and pepper, stirring until incorporated and no longer dry.

Pour in chicken broth and stir until combined. Add chicken pieces back to skillet, spooning sauce to cover chicken.

Cover and low simmer for about 45 to 50 minutes. Discard bay leaves.

In a small bowl, combine sour cream, remaining 2 T. flour and sauce until smooth. Pour slurry into skillet and bring to boil, cooking until thickened. If sauce is too thick, add in little more chicken broth.

Cook noodles according to package directions and drain. Serve chicken on a bed of noodles, topped with sauce and a green salad on the side.