Recipe

Drunken Chicken Paprika

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Photo by ADRIENE

This recipe was entered in the contest for Your Best Recipe with Paprika

This recipe was entered in the contest for Your Best Roast Chicken
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ADRIENE's Notes: I came up with this recipe one night while clearing out my fridge and freezer. The Marsala adds a nice sweetness that pairs well with the paprika. I usually use a mild paprika, but I think...
I came up with this recipe one night while clearing out my fridge and freezer. The Marsala adds a nice sweetness that pairs well with the paprika. I usually use a mild paprika, but I think any kind would work well. I make the dish with rice so it can soak up the delicious sauce (noodles or potatoes would work just as well). I also use bone in chicken because the bones add so much more flavor, but if you are not a fan then you can also substitute boneless breast as well.

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Serves 5

5 chicken leg quarters Ask a question about this ingredient

1 yellow onion sliced in half moons Ask a question about this ingredient

8 ounces button mushrooms sliced Ask a question about this ingredient

3 garlic cloves sliced Ask a question about this ingredient

3 ounces sour cream Ask a question about this ingredient

1 cup white wine Ask a question about this ingredient

1/4 cup marsala wine Ask a question about this ingredient

1 tablespoon paprika Ask a question about this ingredient

2 tablespoons flour Ask a question about this ingredient

3 tablespoons oil Ask a question about this ingredient

salt Ask a question about this ingredient

pepper Ask a question about this ingredient

1 1/2 cup chicken stock Ask a question about this ingredient

Season chicken with salt and pepper, dust pieces with 1 tbs. flour. Pour oil in a large metal pot and put in chicken pieces and brown, do in 2 batches if necessary. Remove from pot and set aside. Preheat oven to 350 degrees.
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Add onions to the pot and cook until caramelized. Add in garlic and sliced mushrooms. Cook until all of the liquid has cooked out of the mushrooms.
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Add paprika and cook for a minute, now add in the remaining tablespoon of flour and stir.
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Pour the marsala wine in and deglaze the bottom of pan and scrape up all of the yummy brown bits. Now add the wine and reduce by 1/2. Once wine is reduced add in the chicken stock.
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Arrange chicken back in the pot, cover partially with a lid or foil and cook in oven for around 1 hr and 15 min. When it's done take out chicken pieces and set aside. Skim fat off the top and reduce liquid by 1/4. Turn off heat whisk in sour cream. Season to taste with salt and pepper. Add chicken pieces back in and serve.
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2 Comments on Drunken Chicken Paprika

ADRIENE added over 2 years ago

Thanks! I ate it at a sushi restaurant. The chef needs to have a certain liscence in order to work with it since it is so poisonous. It had a tough texture, I was not a fan.

KitchenKim added over 2 years ago

This recipe looks delicious! I will try for this friday night dinner! BTW - What does BLOWFISH taste like and why were you even eating it? - Kitchen Kim