Chicken Paprikash

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Recipe By Brian Carson
Preparation and Recipe Edits by Matthew Wong

Prep Time: 50 Minutes|
Cook Time: 60 Minutes
Serving Size: 3-4  people

Ingredients

Blond Roux:

  • ⅞ cup unsalted butter

  • 1 cup all-purpose flour

  • 2 Tablespoons paprika

  • 2 Tablespoons smoked paprika

Springer Mountain Farms © Chicken Quarters Paprikash:

  • ½ Tablespoon salt 

  • ½ Tablespoon pepper

  • 3 Tablespoons Canola oil

  • 3 each Springer Mountain Farms © chicken leg quarters, medium sized 

  • 1 cup celery, medium dice

  • 4 cups yellow onion, julienned

  • 1 cup garlic, roughly chopped

  • 4 Tablespoons butter

  • 2 cups white wine

  • 3 each bay leaves

  • 1 quart chicken stock

  • 2 Tablespoons pepper

  • 1 teaspoon salt for sauce seasoning

  • ½ cup sour cream

  • ¼ cup smoked paprika

Plating Garnish:

  • 4 cups rice (optional)

  • 3 Tablespoons chives, chopped

  • 3 Tablespoons rosemary, chopped

Preparation

For Blond Roux: 

  1. In a medium sauce pot over medium heat, melt butter 

  2. Then turn heat to low, add flour and stir continuously for 2 minutes, then cook for an additional 4 minutes
    Note: It should look like wet sand

  1. Cook Blond Roux for 6 minutes or until golden, stirring every 2 minutes

  2. Add smoked paprika and paprika and stir well until well mixed

  3. Turn heat to low and simmer

  4. Set aside temporarily

For Springer Mountain Farms © Chicken Leg Quarters Paprikash:

  1. Over a clean cutting board, season chicken with salt and pepper

  2. In large dutch oven over medium to high heat, add in oil

  3. Using a knife, cut a slit around the bones of the leg quarters to expedite cooking process

  4. Once oil is heated, use clean tongs to place chicken quarters skin side down, cover with lid and cook 4 minutes until skin is crispy 

  5. Remove lid, using tongs, flip chicken over and cook for 2 minutes covered

  6. Remove lid, add celery and onion. Cook one minute then stir 

  7. Add garlic and butter in. Cook two minutes then stir

  8. Add bay leaves and wine  in dutch oven, stir ingredients, then cook 1 minute

  9. Add in chicken stock then use whisk to stir in Blond Roux for 1 minute making sure red color is evenly distributed throughout sauce

Note: Add in ½ cup of chicken stock if sauce is too thick

  1. Season sauce with salt and pepper, stir, then cover with lid and cook 15 minutes or until internal temperature of chicken reaches 165 F

  2. Remove lid, using tongs take chicken out of dutch oven, place in a shallow pan. Let cool for 10 minutes and then shred chicken with hands

  3. Place shredded chicken back into dutch oven

  4. Add in sour cream and stir well with wooden spoon for 1 minute

  5. Add smoked paprika then stir until fully integrated

  6. Turn heat off and set aside for Plating

Plating:

  1. In a large clean plate, scoop 2 cups of rice onto center of plate

  2. Using a wooden spoon, place a cup of Chicken Paprikash over rice

  3. Garnish with 1 Tablespoon of chives and rosemary

  4. Serve and enjoy!





Matt Wong