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Rating: 4.5 stars
60 Ratings
  • 5 star values: 42
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.

Perla Meyers
Source: EatingWell Magazine, January/February 2009

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Recipe Summary

total:
1 hr 55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.

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  • Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.

  • Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.

  • Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.

  • When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.

Tips

Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.

Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.

Nutrition Facts

346 calories; protein 36.3g; carbohydrates 16.8g; dietary fiber 3.7g; sugars 6.8g; fat 14.8g; saturated fat 4.6g; cholesterol 136.3mg; vitamin a iu 2445.4IU; vitamin c 52.9mg; folate 49.4mcg; calcium 73.8mg; iron 2.5mg; magnesium 56.9mg; potassium 695.3mg; sodium 391.4mg; thiamin 0.2mg.
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Reviews (31)

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60 Ratings
  • 5 star values: 42
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
02/21/2012
Great recipe easily comes together Good recipe. Used eight 6-oz boneless chicken breasts cut in half and seared on both sides in the hot oil before setting them aside and browning onions. Cut the simmering time in half easy. Served with angel hair pasta. I think it could use some greens so will probably throw in a handful of chopped kale when adding the sour cream next time I make this. I look forward to altering it for the crock pot. Pros: easy common ingredients cooks while you do other things Cons: time Read More
Rating: 5 stars
10/29/2011
Wonderful! I made this for my family this last week and even my kids loved it. I used a whole red and whole green bell pepper instead of just the amounts in the recipe but other then that I followed the recipe. I served it over mashed potatoes and it was just delicious! I will definitely be making this again. Read More
Rating: 5 stars
10/30/2011
i liked this recipe. i had chicken breasts so instead of slow cooking them like the recipe suggests for the tougher pieces of meat i just fried them off in a pan made the sauce like the recipe said without the meat and added the chicken pieces at the end. it turned out really well and cut the cooking time down to 20 mins. its a perfect dinner for when you havent got a whole lot in your fridge and its very tasty. Read More
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Rating: 5 stars
10/30/2011
I've made this twice. Company absolutely loved it. Added some cayenne pepper in addition to the crushed red to give it some heat. Read More
Rating: 5 stars
10/29/2011
This recipe was delicious the sauce was creamy but light. I did use chicken breast in bite sized pieces instead because I don't like trying to pick meat off bone and the chicken came out so tender and full of flavor. I prepared up to just before adding the sour cream and chilled overnight finished it off as per the remaining instructions and it was so packed with flavor - I think the overnight marinating gave it some help. I would also add more veges next time maybe some mushrooms or peas etc for an extra vege boost. Served over brown rice - will definatly become a staple. Read More
Rating: 4 stars
04/05/2012
LOVED this. I used boneless chicken breasts and made some creamy garlic mashed potatoes and steamed broccoli to serve with it. The sauce had a very nice kick to it and was nice and creamy. Yum! Read More
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Rating: 4 stars
02/23/2012
Really good chicken dish It was very good and my guest liked it as well. In fact I forwarded her the recipe. I am also adding i to my repertoire as a Personal Chef Pros: It had great flavor and it was quick and easy to create Cons: I don't usually buy thighs and legs so I used boneless/skinless chicken breasts Read More
Rating: 5 stars
10/29/2011
Excellent I made this last weekend while my lactose intolerant mom was out of town. Yumm! It was seriously the best thing I've ever made. Soooo good. I used regular paprika and a pinch more of sugar instead of sweet or hungarian paprika and it was still really tasty. Most of the onions I used were red. Overall a very satisfying meal. One thing though...it takes a long time to skin chicken:P I suggest buying boneless skinless chicken instead of bothering with it. Pros: a little spicy creamy delicious! Read More
Rating: 5 stars
10/30/2011
Yum so good this turned out fantastic. Next time I think I will try it with boneless chicken breasts just so we don't have to deal with the chicken bones. Read More