20 g butter, softened and cut on small cubes
1 tbsp vegetable or olive oil
2 Shallots (or onions)
400 g chicken fillets or legs with bone
1 tsp sweet paprika powder
1 tsp smoked paprika powder
450 ml water
20 g butter, at room temperature
20 g all-purpose flour
100 g sour cream or thicken cream
salt and pepper
1. COOK THE CHICKEN LEGS
In a skillet over medium-high heat, melt butter and oil. Pat dry the chicken legs and season with salt and pepper. Add to the skillet. Cook until lightly browned on all sides, turning occasionally, for approx. 5 minutes. Remove chicken from skillet, transfer to a plate.
Add chopped shallots (or onions) to the same skillet, cook for about 2 minutes over low heat, then add sweet paprika powder and cook for another minute, stir occasionally. Add the cooked chicken legs back to the skillet and pour in 450 ml water. When the water comes to a boil, reduce the heat to low, cover with a lid and cook for about 40 minutes.
Remove the cooked chicken legs from the skillet. In a bowl knead together butter and flour to get a nice, soft texture with no lumps of flour or butter. Add a ladle of paprikas sauce and whisk to combine to get a nice, smooth texture. Add the sour cream and a ladle of paprikas sauce, whisk everything together to get a silky smooth texture.
The mixture of butter and flour will give the sauce a nice, thick, creamy consistency.
Add the butter-flour-sour cream-sauce mixture back to the skillet and cook for about 5 minutes over low heat, stirring constantly. It is very important that the sauce doesn't boil or it will fall apart. Add the cooked chicken legs back to the skillet and season to taste with salt and pepper.
Check the sauce consistency. Place a spoon in the mixture. Remove and run your finger through the middle of the spoon/sauce. If a clear path is left the sauce is thick enough.
Serve your chicken paprikas with homemade spaetzle, egg noodle, gnocchi or potato pureee. Garnish with sprouts and additional sour cream. Enjoy.
main courses November 20, 2018 03:25
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