paprika_chicken.md 1.3 KB
Paprika Chicken
INGREDIENTS
Sauce
- Chicken drum sticks or other chicken ~2 lbs
- 1 large onion
- 10 strips bacon
- 4c garlic
- 3T flour (divided 2 and 1T)
- 4T butter
- 3T Paprika
- 1T oregano
- 1T thyme
- 1.5c white wine
- 1.5c chicken broth
- 1c sour create
- 1t onion powder
- 1t garlic powder
- 1t - 1T red pepper flakes
- Salt & Pepper
INSTRUCTIONS
Mix chicken, onion powder, garlic powder, liberal amounts of salt an pepper and 2T of the flour. Let sit for 30 - 2hours
In a heavy bottom dutch oven - render all of the bacon fat on low heat and set bacon aside.
Crank up the heat to high and get some nice color on all sides of the chicken legs in 2 or 3 batches.
Turn the heat back down and cook down the onion. It may be necessary to add a little oil
Once the onions are reduced down add in the paprika, thyme and oregano and add in the wine. Cook until the wine reduces down.
On low heat add in all the rest of the ingredients - holding the bacon and the sour cream out.
Cover and cook for 30-40 minutes on a low simmer until the chicken is tender.
At this point you can put in the fridge and it will taste even better the second day.
Re-heat if necessary and kill the heat. Stir in the sour cream and bacon.
Serve over rice or noodles.