Chicken Paprikash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 whole chicken (cut into 8 pieces)1 tbs butter, softened1 garlic clove, crushed2 large onions, thinly sliced1 Tbsp sweet Hungarian paprika1/2 teaspoon salt1/4 cup chicken broth2 Tbsp sour cream
1. Preheat oven to 450 degrees. Pat chicken dry with paper towels. mix butter w/garlic. Use fingertips to spread mixture underneath the skin of the breast and thighs.
2. In a small roasting pan, stir onions w/paprika, salt and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 min. on 450 degrees, then lower the heat to 375 and continue to cook an additional 30 minutes. Chicken is don when the internal temperature of the chicken reaches 175, and the juices run clear when the thickest part of the thigh is pierced with a knife. Note that breast cook faster than thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer
3. Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from the onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on the stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve with onions spooned over it.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECKY44.
2. In a small roasting pan, stir onions w/paprika, salt and 1/4 cup of water. Arrange chicken pieces in the pan. Cook chicken for about 10 min. on 450 degrees, then lower the heat to 375 and continue to cook an additional 30 minutes. Chicken is don when the internal temperature of the chicken reaches 175, and the juices run clear when the thickest part of the thigh is pierced with a knife. Note that breast cook faster than thighs, so you may want to take those out if done first, and let the thighs cook a few minutes longer
3. Remove chicken pieces to a platter and let sit for 10 minutes. You may want to cut away the meat from the bones, and cut the chicken pieces into smaller pieces (entirely optional). Skim and discard fat from the onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on the stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve with onions spooned over it.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECKY44.
Nutritional Info Amount Per Serving
- Calories: 90.5
- Total Fat: 4.0 g
- Cholesterol: 29.6 mg
- Sodium: 303.1 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.3 g
- Protein: 8.5 g
Member Reviews
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LB3906
We loved this! We need to make more sauce - 2/18/09
Reply from CD4419646 (2/21/09)
I so glad that you enjoyed this recipe. Hmmm more sauce. Maybe add more broth to the onion mixture once the chicken is finished cooking.
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JAYSTIA41
This really was a wonderful recipe. I tend to make a lot of chicken dishes, so I'm always on the lookout for really great tasting recipes that will satisfy both me and my band of picky eaters. Everyone loved this recipe and asked me to put on my repeat list - so thanks for sharing!! - 1/30/11