Chicken PaprikashBy Irene Fong and The Test Kitchen

By EdieK

This Hungarian dish is traditionally simmered for quite a while. Using boneless chicken thighs cuts down on time as well as adds lots of flavour. Substitute a short pasta, such as fusilli, for the egg noodles, if desired.

Ingredients

• 2 tbsp olive oil (30 mL) olive
• 1 lb boneless skinless chicken thighs , quartered
• 1 onion , thinly sliced 3 cloves garlic , minced 3 3cloves garlic, minced
• 2-1/2 cups sliced trimmed cremini mushrooms
• (625 mL)
• 2 tbsp sweet paprika (30 mL)
• 3 tbsp all-purpose flour (45 mL)
• 2 2tbsp tbsp(30 mL)
• 2 cups sodium-reduced chicken broth (500 mL)
• 1 tsp lemon juice (5 mL)
• 1/2 tsp salt (2 mL)
• 1 pinch pepper
• 1 pkg (375 g) broad egg noodles
• 1/2 cup 5% sour cream (125 mL)
• 2 tbsp chopped fresh parsley (30 mL)

Details

Adapted from canadianliving.com

Preparation

Step 1

PreparationIn large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, 4 to 5 minutes. With slotted spoon, remove chicken to plate. Drain fat from pan.

Heat remaining oil in skillet over medium heat; cook onion, garlic, mushrooms and paprika, stirring often, until onion is softened, 1 to 2 minutes.

Add flour and tomato paste; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 1 minute. Return chicken to pan; add lemon juice, salt and pepper.

Meanwhile, in saucepan of boiling salted water, cook noodles according to package directions.

Drain noodles and serve topped with chicken mixture. Garnish with sour cream and parsley.


Source : Canadian Living Magazine: February 2012