Chicken Paprikash (Paprika Hendl)

In Bram Stoker's Dracula, a dish called Paprika Hendl is featured. This dish has Hungarian, German and Translyvanian origins. In researching it, I found that it is very similar to Chicken Paprikash. This recipe gave me a deep, rich sauce, which I served with boiled potatoes.

I'm linking this recipe up with Foods of the World Forums and a post by another Montana foodie who only lives a short 30 minutes from me. Hope we can meet someday, Ron!

Happy Halloween!

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Chicken Paprikash

 6 chicken thighs

2 T olive oil

1 cup white wine or sherry

1 large onion, thinly sliced

1 bay leaf

8 cloves garlic, minced

3 medium ripe tomatoes, coarsely chopped

2 heaping T Hungarian Sweet Paprika

½ cup sour cream

2 T flour

2 tsp salt

1 T black pepper

Put olive oil into a dutch oven over medium heat. Season chicken with salt and pepper. Cook thighs until browned. Remove chicken from pan and set aside. Deglaze pan with wine or sherry.

In the same pan, add onion and bay leaf. Cook until onions are caramelized, about 10 minutes. Add garlic and cook another minute. Add tomatoes, paprika and return the chicken to the pan. Bring to a simmer and cook until chicken is tender, 45 minutes to an hour.

Whisk sour cream with the flour and stir into the chicken until well mixed. Remove bay leaf before serving. Serve hot with dumplings, noodles, or potatoes.