CHICKEN PAPRIKASH

Step one: PREPARATION

• finely dice your onion
• Julienne your sweet red peppers and tomatoes
• Accurately Butcher your whole chicken to finish with 2 breasts, 2 drum sticks, 2 wings, & 2 thighs.
• Lastly measure out all your dry and wet ingredients to be able to use them easily.

Step two: BROWNING YOUR ONIONS & CHICKEN

• in a Dutch Oven add in a touch of olive oil & onions and start to brown the onions.
• Once onions are starting to caramelize, sprinkle in paprika while stirring to coat all onions.
• Next add 3 dl of water and add in butchered chicken & cover Dutch Oven

Step three: PREPARING THE CHICKEN

• Once chicken is browned (about ¾ cooked through), mix all contents
• cut in julienne sweep peppers, & tomatoes, then mix thoroughly
• cover Dutch Oven again, and set to low heat (simmer) & check on it every 15-20 minutes, lightly mixing each time. Let to cook for an hour in total.

Step four: PREPARING THE GRAVY

• after chicken is slow-cooked for at least 1 hour, remove the all chicken to a heat-proof container covered with some sauce to keep chicken moist, but do-not remove Dutch Oven & contents from a simmer
• make a gravy base with cold water & flour (I always use a pre-chilled gym, shaker bottle)
• add gravy base to Dutch Oven while whisking all contents to thicken
• add in sour cream (I added 4dl as I love sour cream, and this made the sauce even thicker which I prefer as well) to make sure sour cream doesn’t curdle in your hot Dutch Oven; slowly add spoons of hot gravy individually to gradually increase temperature of sour cream. Once your sour cream feels warm, all contents of your mixing bowl back into the Dutch oven while whisking.

Step five: FINALIZING

• Once your gravy base & sour cream are sufficiently folded into your dish, add all chicken back in Dutch Oven and coat all pieces of chicken with gravy.
• Let coated Chicken simmer for another 5 minutes then serve hot over a starch side (e.g. potato gnocchi, noodeli, or mashed potatoes)
• enjoy!