I have chosen to publish this recipe in it's simplest form to accentuate the star ingredient,imported Sweet Hungarian Paprika.
This recipe is oven roasted and finished on stovetop and may be served on or off the bone with Kluski noodles, homemade spaetzle or gnocchi.
To minimize fat and for best flavor,it should be cooked a day in advance and refrigerated overnight to ease fat removal.
ingredients:
3 1/2 pounds large, meaty skin on chicken thighs
(@ 6 thighs on the bone)
6 tablespoons unsalted butter,room temperature or melted
1-2 large cloves garlic,minced or 1 teaspoon garlic powder
2 teaspoons Kosher salt
1/4 cup imported Sweet Hungarian Paprika (from SZEGED)
2 large yellow onions,peeled,halved and thinly sliced
1 cup white wine
1 1/2 cups rich chicken stock or 1 (Knorr brand) chicken bouillon cube dissolved in 1 1/2 cups hot water
2 tablespoons cornstarch dissolved with 2 tablespoons cold water
1/4 cup sour cream or creme fraiche
1 pound kluski noodles(Mrs. Weiss' brand) or homemade spaetzle
Chopped fresh flat leaf parsley to garnish
method:
Preheat oven to 450 degrees with rack in lower middle of oven.
Wash and pat dry chicken thighs.
In a small bowl,mix together butter,garlic,salt and paprika until well combined.
Rub butter compound under skin and all over surface of chicken.
Spread sliced onions evenly on the bottom of a 9x13x2 inch baking pan, lay chicken on top and drizzle with 1/2 cup white wine.
Roast for 10 minutes at 450 and then reduce heat to 375 degrees and bake another 30-45 minutes until the juices run clear and the internal temperature has reached @ 165-170 degrees.
Remove chicken to a separate bowl and allow to cool 15 minutes.
Remove skin and pull meat off bone(optional,you may leave whole as the skin is delicious).
Pour onions and cooking liquid from pan into a large deep pot or skillet and mix in remaining 1/2 cup wine and all of chicken stock.
Add chicken to pot and refrigerate covered overnight for best flavor and to ease removal of fat.
Chilled fat will be deep red and easy to skim off the surface. Refrigerate or freeze fat for another use if you like.
To serve,cook noodles in 4-6 quarts salted boiling water.
Drain and keep warm with a drizzle of oil or melted butter stirred into noodles so they don't stick together.
Meanwhile,bring stew to a slow simmer over medium heat.
When stew has come to a boil,stir in cornstarch mixture to thicken sauce.
Cook 10 minutes until sauce is thickened and chicken is heated through.
Remove from heat and stir in sour cream or creme fraiche until incorporated.
Add kluski noodles to pot and stir to thoroughly coat noodles and transfer to a large heated platter
or serve stew on top of noodles,spaetzle or gnocchi.
Top with fresh chopped parsley.
Yield:4-6 servings
