Time 40m Yield 4 Number Of Ingredients 9 Steps:
You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.
Time 50m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Time 40m Yield 12 Number Of Ingredients 13 Steps:
Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat. Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet. Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely. Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes. Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Time 50m Yield 6 Number Of Ingredients 9 Steps:
Salt the chicken pieces: Sprinkle the chicken well with salt and set aside at room temperature. Slice the onions: Slice the onions lengthwise (top to root).
Time 2h10m Yield 4 to 6 servings Number Of Ingredients 33 Steps:
Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray. Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender. Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche. Preheat the oven to 250 degrees F. In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color. Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour. In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste. Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil. Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks. Yield: 6 servings
Time 1h55m Yield 6 servings Number Of Ingredients 16 Steps:
Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended. Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny. Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside. Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine. Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes. Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce. Pour the sauce over the chicken and sprinkle generously with dill.
Time 35m Yield 6 servings Number Of Ingredients 13 Steps:
Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!
Time 2h15m Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter. In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don’t rub. Place chicken in a cast-iron skillet. Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.
Time 1h30m Yield 4 bowls, 4 serving(s) Number Of Ingredients 7 Steps:
Melt Butter in a large pot or dutch oven. Stir in Paprika to butter. Sautee the onions in the paprika butter solution, then temporarily remove them. It may be necessary to add an additional Tablespoon of butter to the solution. Brown the chicken in the butter. Add the chicken broth, re-add the onions and simmer for one hour, covered. After the solution is fully cooked, add in the sour cream. You may also add in the flour to thicken the gravy. This dish is often served with the German pasta,‘Spaetzels’ or with the Hungarian’Halousky’. This meal is exceptionally filling with the Spaetzels.
Time 1h35m Yield 8 Number Of Ingredients 15 Steps:
Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired. Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat. Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate. Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.
Number Of Ingredients 11 Steps:
Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Generously season chicken thighs with salt and pepper; add chicken to Dutch oven and cook, turning once, until deep golden brown, about 8 minutes per side. Remove chicken from Dutch oven and set aside. Add remaining tablespoon olive oil to Dutch oven, if necessary. Add onions and season with salt and pepper. Cook, stirring, until golden, about 10 minutes. Add peppers and cook, stirring, until softened, about 5 minutes. Return chicken to Dutch oven and sprinkle chicken and vegetables with paprika. Add tomatoes and 3/4 cup water; bring to a boil. Cover and let simmer until chicken is very tender, about 40 minutes. Remove Dutch oven from heat; remove chicken from Dutch oven and keep warm. Using an immersion blender, blend vegetables and cooking liquid until smooth. Whisk in sour cream and season with salt and pepper. Return chicken to Dutch oven and keep warm until ready to serve. Garnish with parsley and additional sour cream, and serve with nokedli and cucumber salad.
Time 50m Number Of Ingredients 13 Steps:
Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan. Fry for about 4 mins until browned all over. Lift out of the pan and set aside. Heat the remaining oil in the pan and fry the onion for about 3 mins, until it is just softened, then add the garlic and cook for a further min. Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min. Stir in the paprika, vinegar, sherry and stock. Bring to the boil and allow the liquid to reduce for 2 mins. Return the chicken to the pan, cover and simmer for 10 mins. Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through. Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a dollop of soured cream and a sprinkling of parsley.
Time 45m Number Of Ingredients 11 Steps:
Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate. Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes. Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.
Yield 5 servings Number Of Ingredients 12 Steps:
Preheat oven to 400˚F (200˚C). In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot. Add the garlic and onions to the pot, and cook until the onions are transparent. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid. Bake for 35-40 minutes, or until the rice is fully cooked. NOTE: For a crispy skin, remove chicken thighs and broil. Enjoy!
Time 1h Yield Serves 4-6 Number Of Ingredients 12 Steps:
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat. Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat butter in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, sour cream, paprika and pepper to the pan. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done, stirring occasionally. Serve over noodles or rice.
Time 1h15m Number Of Ingredients 4 Steps:
Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under. Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onions, celery and garlic in skillet about 5 minutes, stirring frequently, until onions are tender. Stir in paprika and pepper. Cook 1 minute, stirring constantly. Stir in chicken and broth. Heat to boiling; reduce heat to medium. Stir sour cream into liquid in skillet. Heat over medium heat just until heated through. Serve over noodles. Sprinkle with parsley.
Time 1h Yield 4 Number Of Ingredients 13 Steps:
Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
Yield 2 servings Number Of Ingredients 13 Steps:
Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color. Add the onion and bell pepper, cook until onions have slightly softened. Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes. Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir. Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened. Serve with pasta, rice or potatoes. Enjoy!
Time 40m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 180 degree Celsius. Mix butter and garlic together. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone). Repeat steps 3 and 4 with other 3 breasts. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).
Time 1h30m Yield 4-6 servings. Number Of Ingredients 15 Steps:
In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.
