Chicken Paprikash

Ingredients

• 6 leg-thigh pieces of chicken, skinned and cut apart
• 5 scallions, chopped
• 1 teaspoon salt, or to taste
• 5 cloves garlic, crushed
• 1 tablespoon dill weed
• 1 cup chicken stock or water
• ½ cup dry white wine
• 4 tablespoons sweet paprika, preferably Hungarian
• ¼ cup tomato sauce
• ¾ cup sour cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    290 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 99 milligrams cholesterol; 581 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Put chicken, scallions, salt, garlic, dill weed, chicken stock and wine into a pot, bring to a boil, cover and simmer over low heat for 20 to 25 minutes. Remove chicken pieces to a warm place.
2. Boil the liquid in the pot until it is slightly reduced. Stir in paprika and tomato sauce and mix well. Add sour cream and heat to just below boiling. Return chicken pieces to the pot to reheat, but do not allow to boil. Serve with buttered noodles.

35 minutes