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Chicken Paprikash

Author
JWU College of Culinary Arts

Minimum internal temperature 175°F

Yield
10 servings

Serving Size
2 to 3 pieces

Recipe ID
C00154

Ingredients
US standard
Metric
Chickens whole, 3 to 3 ½ pounds (1.4 to 1.6 kilograms)
3 each
3 each
Butter, clarified
4 ounces
118 milliliters
Seasoned flour for dredging
1 cup
136 grams
Onions, peeled, cut macédoine
1 large
1 large
Green bell peppers, washed, seeded, cut macédoine
2 each
2 each
Tomato, concassé
8 ounces
225 grams
Hungarian paprika
1 ounce
28 grams
Cayenne pepper
¼ to ½ teaspoon
¼ to ½ teaspoon
Flour
2 ounces
57 grams
White chicken stock
2 quarts
1.9 liters
Sour cream
8 ounces
237 milliliters
Salt
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat oven to 350°F (177°C).
  3. Quarter chickens, removing wing tips and backs.
  4. Heat the butter in a rondeau. Dredge the chicken pieces in seasoned flour, shaking off excess, and sear until well browned. Transfer the chicken to a holding pan.
  5. Add the onions to the rondeau, and sauté until translucent. Add the peppers and tomato and sauté until peppers are tender.
  6. Add the paprika, cayenne and 2 ounces (57 grams) of flour to the vegetables, and continue to cook for 3 more minutes. Slowly add the stock while stirring to incorporate it into roux, and then season with salt to taste and bring to a boil.
  7. Add the seared chicken pieces back to the rondeau. The liquid should cover the chicken by two-thirds; add more stock if needed. Bring the liquid to a boil.
  8. Cover tightly, and place in the oven at 325°F to 350°F (163°C to 177°C). Braise until the chicken breast reaches at least 165°F (74°C), and the legs reach at least 175°F, approximately 35 to 40 minutes.
  9. Transfer the chicken, along with a bit of braising liquid, to a hotel pan, and hold, tightly covered, at 135°F (57°C) or higher.
  10. Dépouille the braising liquid. Return to the heat, simmer, and reduce to proper flavor and consistency.
  11. Temper the sour cream into the sauce, taste, and season as needed with salt. Heat to a minimum of 165°F (74°C), and hold at 135°F (57°C) or higher in a bain-marie. Do not strain the vegetables out of the sauce.
  12. To serve, place 1 piece of chicken on a preheated dinner plate, and nappé with sauce.