* Chicken Paprikash *
1lb chicken ( I use boneless skinless breasts but you can use any cut you’d like on or off the bone)
1 medium to large onion, chopped
3 tbl butter
Chicken stock (homemade if ya got it)
1/2 cup heavy whipping cream
4 tbl Paprika (NOT smoked or hot)
Sour cream for serving
Heat 1 tbl oil and 1 1/2 tbl butter over medium heat until melted and add onions. Cook for 1 min and add 2 tbl paprika, 1/4 tsp salt and cook while stirring until it smells amazing and onions are softened.
They should look like this . . .
Remove everything from the pot to a bowl and set aside.
Melt remaining butter and oil in pot and add chicken. Sprinkle tops of chicken with 1/4 tsp salt and 1 tbl paprika then flip over and do the same to the other side. Allow to brown for a moment on each side so paprika can become fragrant.
Add in 1/4 of the onion mixture, 2 cups of chicken stock and 1 cup of water (or you can use 3 cups of stock or 3 cups of water) bring to a boil, reduce heat and simmer until fork tender. (25 min for boneless and 40 min for bone in)
Remove chicken and shred with 2 forks.
Add the remaining onions (and buttery goodness) and shredded chicken back to the pot and add 1/2 cup heavy whipping cream.
Taste and add a touch more salt if needed.
Serve with sour cream!
Can also be served with egg dumplings or over the Best Damn Cauli Mash 🙂
For egg “dumplings” . . .
Beat 2-3 eggs with a splash of heavy cream, salt, pepper and paprika.
Fry in a small oiled pan over medium high heat (like an omelet) lifting sides to spread egg underneath.
Flip over when it’s mostly cooked on top and fry other side (will puff up!)
Remove to cutting board, fold in half, cut into slices and then into chunks.