Chicken Paprikash

Directions

• Bring meat up to room temperature…about 30 minutes out of the fridge.
• Dry the chicken with paper towel.
• Liberally sprinkle meat side with salt, pepper, and paprika (smoked or sweet).  Turn pieces over and do the same on skin side.
• Heat a deep frying pan on medium heat.
• When hot, add enough oil to cover pan about 1/4″ deep.
• When oil is hot add the chicken skin-side down. Deep brown this side…3-5 minutes.
• Turn over chicken pieces and brown meat side..about 3 minutes. Chicken does not need to be fully cooked through… just carmelized.
• Remove the chicken to a plate.
• If there is excess fat in the frying pan…drain it so that about 3 tbsp remain.
• Add the onions, season with salt, and saute until translucent.
• Add the cabbage. Continue heating until onions brown a bit.
• Add additional paprika to mixture. If using dry seasonings, add them now. Add the garlic.
• Add about 3 tbsp of flour and mix in well.  Roux should look like sand in the pan.
• Cook for a minute or so.
• Add the broth a small amount at a time, mixing well, and removing lumps.
• Simmer mixture for 3-4 minutes.
• Add enough onion / cabbage mixture to a shallow casserole dish (big enough to hold the chicken) so that there is about 1/2″ depth. Add the chicken…skin should be exposed so that it crisps up when baking.
• Put chicken dish in the oven at 350 and bake for about 20 – 30 minutes.
• Bring the remaining onion / cabbage mixture up to simmer.
• If doing dumplings, mix them up and drop them on top of the remaining onion / cabbage mixture.
• Put the lid on and simmer until dumplings are done.
• Remove from heat.  Add the sour cream or yogurt and fresh seasonings (if using). Mix in and around the dumplings.
• Serve both dishes.
• Enjoy!