Chicken Paprikash, Oven-Roasted

By Cat, Feb 12, 2020 (image, right, from Wikipedia)

Chickens

I love trying new dishes, especially ones of foreign origin. This wonderful dish comes from Hungary. Typically the dish is casserole-like, with a savory and spicy sauce (similar to goulash) accompanied with dumplings or egg noodles.

But the recipe from which I have made this adaptation is devoid of the traditional sauce; instead, the well-seasoned chicken pieces are roasted on a sheet pan with roasting potatoes and onion, then drizzled with a thick sour cream sauce when served, and accompanied with buttered egg-noodles or dumplings/gnocchi on the side.

See also: 1. Poultry & Fowl Menu; 2. Eastern European Ethnic Menu

Chicken Paprikash, Oven Roasted

I’ve adapted this from a recipe originally in the Chicago Tribune, by Jean Marie Brownson (1). Use absolutely fresh paprika, preferably sweet paprika for this recipe; it should be bright red with a rich aroma. If it’s pale orange and flavorless, do not use it; wait until you can get a newly opened jar of Hungarian sweet paprika.

In addition to the potatoes roasted with the chicken, you can also serve this with buttered, broad noodles or gnocchi. Yes, gnocchi are Italian, but I think they are a good accompaniment, similar to the dumplings typically served with paprikash in Hungary.

The original recipe uses 6 large (6-oz) bone-in, skin-on chicken thighs to serve 3 – 6; I’ve adapted it to serve 2 – 4 so I can use my 10″ cast iron pan for roasting the chicken in my oven.

Takes about 90 minutes total, from start to finish: 25 – 30 min prep, 45 – 50 minutes cooking time for chicken and sour cream sauce, and about 5 minutes for the noodles/gnocchi.

I have not yet tested this recipe, but I hope to soon – as soon as I can find sweet paprika.

Ingredients & Equipment

  • Chicken Paprikash (Oven-Roasted)
  • 4 bone-in, skin-on chicken thighs (or other pieces), about 1½ pounds total (preferably brined)
  • 3 – 6 medium-size yellow Finn potatoes, about 1 ¼ pounds total
  • 1 medium (6 ounces) sweet onion (such as Walla-Walla onion)
  • 3 – 4 Tbsp Hungarian sweet paprika
  • 1 tsp unrefined sea salt, or to taste (omit if you brined the chicken)
  • scant 1 tsp dried oregano or marjoram
  • 3 medium cloves of garlic, minced; or scant ½ tsp garlic powder
  • scant ½ tsp hot paprika or ⅛ – ¼ tsp cayenne
  • 2 – 3 Tbsp olive oil
  • ⅓  cup filtered water OR 2 Tbsp dry white wine (I use dry vermouth) plus water to fill the ⅓  cup
  • 2 to 3 Tbsp sour cream or creme fraiche (I use Daisy-brand sour cream because it doesn’t have any additives; I also use more sour cream (4 – 6 Tbsp) because I eat keto and love good fats like cream)
  • Fresh, flat-leaf parsley for garnish
  • Buttered noodles or gnocchi (optional)
  • Filtered, salted water
  • 8 ounces, extra broad egg noodles or 24 – 30 frozen gnocchi
  • 2 Tbsp real butter
  • Equipment:
  • heavy-duty rimmed baking sheet-pan or 8″ – 10″ cast iron skillet/fry pan
  • small cup/bowl for mixing garlic, spices and herbs
  • tool for scraping browned bits from roasting sheet/pan
  • saucepan for cooking the noodles/gnocchi

Method:

  • Chicken:
    1. Brine chicken pieces 60 – 90 minutes (optional).
    2. Pre-heat oven to 425°F (conventional oven).
    3. Prep: Remove chicken pieces from brine and pat dry. Place on baking sheet or in cast iron skillet/pan.
    4. Leave skin on the potatoes, but scrub them well, then cut them lengthwise into quarters; cut onion in half then slice each half into thin wedges. Arrange potatoes and onion wedges around the chicken.
    5. Mince garlic cloves and place in small cup or bowl (or use garlic powder). Add salt (not needed if you brined the chicken), sweet paprika, oregano/marjoram, and hot paprika/cayenne to the cup/bowl and mix well.
    6. Sprinkle the herb/spice mix over all sides of chicken, potatoes and onion; drizzle olive oil over all.
    7. Roast: Place pan in warmed oven to roast for 20 minutes, then stir vegetables well. Continue roasting until chicken juices run clear and potatoes are fork-tender, about 20 minutes more.
    8. Transfer chicken and vegetables to serving platter.
    9. Sauce: Set sheet-pan or cast iron skillet over a burner and turn heat to medium. Stir ⅓ cup water (or water/wind mis) into pan; bring to a boil, scraping-up all the browned bits from the bottom of the pan.
    10. When it comes to a boil, remove pan from heat. Stir in sour cream and season with salt to taste (if needed).
    11. Drizzle pan sauce over the chicken and vegetables on serving platter. Garnish with parsley and serve with buttered noodles or gnocchi
  • Buttered Noodles or Gnocchi:
    1. Heat a large saucepan of salted water to boil.
    2. Noodles: Add extra-broad egg noodles to the water. Cook, stirring occasionally, until nearly tender, 7 to 8 minutes. Drain off the water.
    3. Frozen gnocchi: Do not thaw before using; add them, frozen, to the boiling water; cook 1 – 2 minutes, just until they begin to float. Drain off the water.
    4. Noodles or Gnocchi: Add 2 Tbsp real butter to noodles/gnocchi, and toss to melt the butter. Season with salt. and serve.

References:

  1. chicagotribune.com/dining/recipes/sc-food-sheet-pan-paprikash-recipe-brownson-0131-20200205-3eboqsoc7behvp53bdztruk7hy-story.html

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