Ken is now retired after working more than 40 years in transport management. This chicken paprikash dish is his mom’s recipe!
Chicken paprikash is is a delicious traditional Polish meal. For me, it's a go-to comfort food that’s irresistible in the cold winter months. It also tastes just as good at other times of year, but in my opinion nothing beats the winter blahs better than this dish.
The recipe I am sharing comes from my mom. I have had to recopy the recipe several times recipe index cards kept getting worn out—until I wised up and typed it into a Word document!
This nourishing meal will bring everyone to the table and leave no one feeling hungry, especially when you also make the side recipe for dumplings.
- 4 to 5 lbs. bone-in chicken, cut up (breasts, legs, thighs)
- 4 more drumsticks and thighs
- 3 large sweet onions, sliced into thin rings
- 2 sticks butter, sliced into small squares
- Generous amounts of paprika, enough to cover chicken pieces
- 4 tablespoons flour
- 1 cup chicken broth
- 6-8 tablespoons sour cream
- Preheat the oven to 325 degrees Fahrenheit. Meanwhile, melt the butter over medium-low heat in a large fry pan.
- Slice the onions into thin rings and add them to the pan. Increase the heat to medium and saute the onions until they are transluscent.
- Place the chicken in a large 13x9 baking dish. It's fine if there's some overlap. Cover all of the chicken pieces with paprika until no skin shows. (It may seem like it's an excessive amount of paprika, but trust me on this.)
- Pour the sauteed onions and melted butter over the chicken, making sure all of the chicken is covered.
- Bake at 325 degrees F for 30 minutes. No peeking; leave the door shut! After 30 minutes, turn the chicken pieces over and bake for an additional 30 minutes. (Total baking time = 60 minutes.)
- Transfer the chicken to a platter and cover with aluminum foil. Drain the onions out from the baking dish and reserve the cooking liquids. You can discard the onions.
- Pour your cooking sauce into a large saucepan and turn to medium heat. Thicken the sauce with 4 tablespoons of flour and whisk until smooth. Add 1 cup of chicken broth, increase the heat to high, and stir until thickened. Add 6-8 tablespoons of sour cream and stir well. Turn off the heat.
- Cut the chicken into bite-size pieces, and reserve 4 drumsticks for the eat-off-the-bone diners. Add the chicken back to the sauce in the fry pan and heat gently, until warmed through.
Classic Paprikash Side Dish: Dumplings
As for the dumplings, this is really easy.
- 2 cups all-purpose flour
- 1 teaspoon table salt
- ¼ teaspoon baking powder
- 4 eggs
- ½ cup of cold water
- Combine the all-purpose flour, table salt, baking powder, eggs, and cold water.
- Mix thoroughly until a sticky dough is formed.
- Drop teaspoon-sized dumpling balls into a large pot of boiling water until the dumplings float to the surface. They will plump up when they cook.
- Add dumplings to the chicken paprikash and sauce mix.