WEEKDAYS 1e|12c|p

Michael Symon's Chicken Paprikash

Michael Symon
Servings: 6
2+ hr

Spicy Chicken Stew

  • Ingredients
  • step-by-step directions
Michael Symon's Chicken Paprikash
  • 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
  • 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.
  • 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.
  • Remove the chicken from the oven and let rest for 30 minutes. Reserve 2 tablespoons of the chicken fat for the sauce.
  • While the chicken is resting, make the spaetzle.
  • 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.
  • 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.
Similar categories: Dinner Courses & Meals
rate this recipe

Latest Recipes