Chicken Paprika Stew
This delicious chicken paprika stew is a comforting meal that is perfect for chilly nights. The tender chicken is cooked in a flavorful sauce until it's fork-tender, then mixed with creamy sour cream for a rich finish. Serve it over a bed of cooked egg noodles for a satisfying and hearty dinner that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 1 chicken, about 4 lb., cut into 8 pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar chicken paprika stew starter
- 3/4 cup sour cream
- Cooked egg noodles for serving
Instructions
- Season the chicken with salt and pepper.
- Slow-cooker method: In a large fry pan over medium-high heat, warm the oil until just smoking. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch. Transfer to a slow cooker and add the starter. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 3 hours.
- Oven method: Preheat an oven to 325°F. In a large Dutch oven over medium-high heat, warm the oil and brown the chicken as directed above. Return all the chicken to the pot, add the starter and bring to a simmer. Cover the pot, transfer to the oven and bake until the meat is fork-tender, 2 to 2 1/2 hours.
- Skim the fat off the sauce. Stir in the sour cream until combined. Remove the skin from the chicken, if desired. Serve immediately with egg noodles. Serves 4 to 6.
- Williams-Sonoma Kitchen.
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