Saturday, March 8, 2014

Chicken Paprikash


"Breaker 1-Frank mobile, to Jet mobile."

"10-4," I replied.

This is the beginning of a phone conversation with my father Frank. a retired truck driver.

The meat and potatoes of our conversations are full of light hearted jokes and daily goings-on.

I look forward to a good phone call from my dad, his silliness always puts me in a good mood.

At the end of the conversation he asked for a recipe that frequented our dinner table when I was a kid.

"I figured you'd have a better chicken paprikash recipe than what I can find on the Internets," he said.

"Of course I do! I'll type it up and send it along." 

Since I'm typing the recipe you're all in luck. I do happen to write for a blog, although more not than often these days.

You can thank "The Frank" for reminding me of this family favorite.

Chicken Paprikash
  • 2 lbs chicken.
  • 1 yellow onion, sliced.
  • 1 large (2small) clove garlic, chopped.
  • 1-2 tbsp Hungarian sweet paprika.
  • 1-2 tsp hot paprika.
  • 1 tsp smoked paprika (or 1/4 cup smoked sun dried tomatoes).
  • 2-4 tbsp olive oil. 
  • 1 1/2 cup heavy cream.
  • 1 lemon.
  • 1-2 tsp fresh thyme.
You can use any part of the chicken you prefer: breast, thigh or quartered whole fryer.

It's your call.

I used boneless skinless thighs.

(Boneless skinless chicken is not my usual choice, but when you are feeding four kids and a husband you buy what's on sale.)

Add the heavy cream to a small bowl and add about 1-2 tablespoons of fresh lemon juice to it.

Stir until slightly thickened and set aside.

Slice the thighs in half and sprinkle with salt.

Then pan fry the chicken in a smokin' hot cast iron pan until crispy on the outside.

I was not particularly concerned about them being cooked through at this point; they will finish while simmering later.

Once the chicken is browned, set on a plate.

Lower your stove to medium low.

Add sliced onion along with a tablespoon of olive oil and a big sprig of fresh thyme (if you're using sun-dried tomato add it now).

Cook until onions are just turning translucent, then add the chopped garlic.

Return the chicken to the pan over the onions and garlic.

Stir in the paprika.


Let cook for a few minutes.

Pour any liquid from the plate back into the pan.

Allow this to simmer a minute or so.

Then slowly pour in the cream and lemon mixture.

Mix to incorporate the cream.



You should have enough liquid in the pan to halfway cover the chicken, if not add a bit of chicken broth or water. 

Put a lid on the pan and continue to simmer on low for 15-20 minutes. 

This can be served over egg noodles or dumplings.

My kids like a bunch of steamed broccoli on the side.