Quickie Chicken Paprikash

We're dining in the beautiful country of Hungary tonight. Enjoy!

Boneless chicken thighs
1 onion, chopped
oil
sweet paprika powder
1/4 cup dry white wine
1/4 cup chicken broth
1/2 to 1 cup sour cream
S&P

Hot noodles to serve
****************************

In a frying pan, gently saute the chopped onions in a tablespoon of cooking oil, till softened but not browned. Add a heaping tablespoon of paprika and stir up well. Add chicken thighs, turning to coat with onion mixture. Add the wine and broth. Bring to boil, cover and simmer on medium-low heat for 10 minutes. After 10 minutes, turn chicken over, recover and simmer 10 minutes longer. 

When chicken looks fully cooked, move to one side of the pan and allow liquid to evaporate a bit, thickening up. Add in your sour cream, 1/2 cup for mild and 1 cup if you prefer the zingier flavor of the sour cream. Mix in well. Bring chicken pieces back into sauce and move everything around until the sauce and chicken are homogenized again. S&P to taste. Allow to warm on low heat just until the sour cream is hot. Be careful not to boil or overcook the sour cream. 

Serve over hot noodles, sprinkling with additional paprika and snipped parsley as garnish. Bread and a salad will round out the meal nicely. :)

Gather everything.

I've had people ask me how I chop everything up so quickly. I use gadgets to their fullest! To chop onions, I use my handy dandy chopper. This one is from Pampered Chef, but I've seen them at stores. To slice veggies, like carrots and potatoes ultra quick, I use a Mandolin. Couldn't live without my tools! It saves SO much time in the kitchen.

Onions chopped and into the pan in under a minute.

Onions are translucent, time to start adding other ingredients.

Rounded tablespoon of paprika.

After mixing paprika into onions, add chicken pieces, 

kind of wiping the onion mixture onto both sides of the chicken.

1/4 cup white wine. I used an inexpensive chardonnay here. 

I'm no wine connoisseur, so use what you like.

1/4 cup chicken broth.

Bring the pan to a boil, and...

Turn heat to medium-low and cover. Simmer for 10 minutes. 

Noodles better be getting a hot bath about now.

Turn the pieces over and simmer 10 more minutes. Those noodles better be done... :)

OK, chicken is done. I move it to the far side of the pan and actually move my pan so the heat ins't under the chicken, but mostly under the sauce. Kinda quickly boil away some moisture and reduce sauce to about a half cup or so. It should look more thick than runny at this point.

Once the onion mixture is thickened up, add the sour cream.

Mix the sour cream into the onion mixture and get the chicken back into the sauce.

Once the sour cream is swirled back around all the sauce and chicken, you can turn off the heat and keep the cover on till you drain the noodles. It's all done, just keep it warm. Don't overcook the dish once the sour cream is added. You just want to heat it up and keep it warm till you can serve it.

Sit down, eat up. :)