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Michael Symon's Chicken Paprikash

Chicken Paprikash Michael Symon
Spicy Chicken Stew
skill level
Moderate
time
Over 120min
servings
6
cost
$
Contributed by :
Chicken Paprikash Recipe: Sweet and smoked paprika round out the flavor profile of this savory chicken stew.
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ingredients
  • 4-6 pound Whole Chicken
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Sweet Paprika
  • 1 tablespoon Kosher Salt
  • 1 to 2 Small Onions (cut in half)
  • 2 Garlic cloves
  • 4 sprigs Fresh Thyme
  • Olive Oil
  • For the Paprika Sauce:
  • 2 tablespoons Chicken Fat or Butter
  • 1 Medium Onion (minced)
  • 1 Garlic clove (Minced)
  • 1 tablespoon Sweet Paprika
  • 2 tablespoons Flour
  • 1 quart Chicken Broth (Hot)
  • 1 cup Sour Cream
  • 1 Recipe Spaetzle
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4-6 pound Whole Chicken
    2 tablespoons Smoked Paprika
    1 tablespoon Sweet Paprika
    1 tablespoon Kosher Salt
    To prepare the chicken, mix together the smoked paprika, sweet paprika and kosher salt. Rub this mixture all over the inside and outside of the chicken and refrigerate overnight.
  • 2
    1 to 2 Small Onions (cut in half)
    2 Garlic cloves
    4 sprigs Fresh Thyme
    Olive Oil
    Preheat the oven to 450 degrees. Stuff the cavity of the chicken with the onion halves, garlic cloves and thyme. Truss the chicken. Put the chicken on a rack in a roasting pan, drizzle with olive oil and roast for 20 minutes. Reduce the oven temperature to 325 degrees and roast for 1 hour, or until the thigh temperature reaches 160 degrees.
  • 3
     
    Remove the chicken from the oven and let rest for 30 minutes. Reserve 2 tablespoons of the chicken fat for the sauce.
  • 4
    1 Recipe Spaetzle
    While the chicken is resting, make the spaetzle.
  • 5
    2 tablespoons Chicken Fat or Butter
    1 Medium Onion (minced)
    1 Garlic clove (Minced)
    1 tablespoon Sweet Paprika
    2 tablespoons Flour
    1 quart Chicken Broth (Hot)
    1 cup Sour Cream
    For the Paprika Sauce: Meanwhile, make the sauce. In a medium saucepot over medium heat, warm the chicken fat. Add the onion and garlic with a pinch of salt and cook for 5 minutes. Add the paprika and cook for another 30 seconds. Add the flour, stirring with a wooden spoon. Cook, stirring constantly, for 2 minutes. Slowly add the hot chicken broth, whisking until smooth. Whisk in the sour cream and turn off the heat, adding more paprika to taste.
  • 6
     
    Drain the spaetzle and add them to the sauce. To serve, cut the chicken in to 8 pieces and serve with the dumplings and sauce.

    Helpful Tips:
    1. Cabbage and Brussels sprouts would make a great vegetable addition.
    2. To reheat the sauce, add a little bit of stock and heat it slowly in a saucepan.
 
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