Chicken Paprikash

Chicken Paprikash

Description

Ingredients

1 chicken, cut in 8 pieces
1/4 cup oil
1 1/2 cups onion, brunoise
1 green pepper, brunoise
2 Tbsp. flour
3 Tbsp. Hungarian paprika*
1 cup chicken stock
1 cup tomatoes, concasse
Salt, as needed
1 cup sour cream
Salt and pepper, as needed

Instructions

Heat oil in a heavy-bottomed sauté pan. Add chicken and cook until browned on all sides. Remove from pan and reserve. If possible, transfer to an oven-appropriate brazier.

Add onion and green pepper to the pan. Sauté until soft but not browned. Stir in the flour to make a roux. Cook for a few minutes, and then add Hungarian paprika. Stir to combine evenly. Stir in the chicken stock and the tomatoes. Bring to a boil. Sauce will be very thick at this point. Season with salt and pour over chicken in brazier. Cover brazier and cook in 325°F oven for about 30-40 minutes, or until chicken is tender. Remove chicken from sauce and reserve.

Remove any fat that may be present on top of sauce. Temper and add sour cream to sauce. Simmer a few minutes, but do not allow sauce to boil. Adjust seasonings as needed with salt and pepper. Serve with chicken over spaetzle, egg noodles, or rice.

* Note: The type of paprika used will have a significant effect on the final flavor of the dish. You may use sweet, hot, or smoked paprika. Alternatively, you may use a sweet paprika and add a small amount of chili powder or cayenne to add extra heat. When choosing paprika, however, avoid old product – it will have a stale weak flavor. Also note that Spanish paprika, while it will provide color, will not add nearly as much flavor as a good Hungarian paprika. A good brand of Hungarian paprika is “Szeged”.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.