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Brian Carson
Chef
00:50
Prep
00:60
Cook
00:50
Total Time
Ingredients & Directions
Directions
Chicken Paprikash
7/8 cup
Unsalted butter
1 cup
All-purpose flour
2 tablespoons
Paprika
2 tablespoons
Smoked paprika
1/2 tablespoon
Salt
1/2 tablepoon
Pepper
3 tablespoons
Oil
3 each
Springer Mountain Farms Chicken Leg Quarters, medium sized
1 cup
Celery, medium dice
4 cups
Yellow onion, sliced
1 cup
Garlic, roughly chopped
4 tablespoons
Butter
2 cups
White wine
3
Bay leaves
1 quart
Chicken stock
2 tablespoons
Pepper
1 teaspoon
Salt
1/2 cup
Sour cream
1/4 cup
Smoked paprika
4 cups
Rice (optional)
3 tablespoons
Chives, chopped
3 tablespoons
Rosemary, chopped
- In a medium sauce pot over medium heat, melt butter to make a roux.
- 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.)
- Cook roux for 6 minutes or until golden, stirring every 2 minutes.
- Add smoked paprika and paprika, and stir well until mixed.
- Set aside.
- Season chicken with salt and pepper. Using a knife, cut a slit around the bones of the leg quarters to expedite cooking process.
- In large dutch oven over medium to high heat, add in oil.
- Once oil is heated, place chicken quarters skin side down and cover with lid, cooking for 4 minutes until skin is crispy.
- Remove lid, flip chicken over and cook for 2 minutes covered.
- Remove lid, add celery and onion, cook one minute.
- Add garlic and butter and cook for two minutes.
- Add bay leaves and wine to dutch oven, stir ingredients and then cook 1 minute.
- Add chicken stock and whisk in roux for 1 minute making sure red color is evenly distributed throughout sauce. (Note: Add in 1/2 cup of chicken stock if sauce is too thick.)
- Season sauce with salt and pepper, stir, then cover with lid and cook 15 minutes or until internal temperature of chicken reaches 165°F. Remove from heat.
- Remove lid, take chicken out of dutch oven, place in a shallow pan. Let cool for 10 minutes and then shred chicken with hands or 2 forks.
- Place shredded chicken back into dutch oven and add in sour cream, stirring to combine.
- Add smoked paprika and stir until well combined.
- Serve over cooked rice garnished with chives and rosemary.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 3-4
00:50
Prep
00:60
Cook
00:50 Total Time
Ingredients
Directions
Chicken Paprikash
7/8 cup
Unsalted butter
1 cup
All-purpose flour
2 tablespoons
Paprika
2 tablespoons
Smoked paprika
1/2 tablespoon
Salt
1/2 tablepoon
Pepper
3 tablespoons
Oil
3 each
Springer Mountain Farms Chicken Leg Quarters, medium sized
1 cup
Celery, medium dice
4 cups
Yellow onion, sliced
1 cup
Garlic, roughly chopped
4 tablespoons
Butter
2 cups
White wine
3
Bay leaves
1 quart
Chicken stock
2 tablespoons
Pepper
1 teaspoon
Salt
1/2 cup
Sour cream
1/4 cup
Smoked paprika
4 cups
Rice (optional)
3 tablespoons
Chives, chopped
3 tablespoons
Rosemary, chopped
- In a medium sauce pot over medium heat, melt butter to make a roux.
- 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.)
- Cook roux for 6 minutes or until golden, stirring every 2 minutes.
- Add smoked paprika and paprika, and stir well until mixed.
- Set aside.
- Season chicken with salt and pepper. Using a knife, cut a slit around the bones of the leg quarters to expedite cooking process.
- In large dutch oven over medium to high heat, add in oil.
- Once oil is heated, place chicken quarters skin side down and cover with lid, cooking for 4 minutes until skin is crispy.
- Remove lid, flip chicken over and cook for 2 minutes covered.
- Remove lid, add celery and onion, cook one minute.
- Add garlic and butter and cook for two minutes.
- Add bay leaves and wine to dutch oven, stir ingredients and then cook 1 minute.
- Add chicken stock and whisk in roux for 1 minute making sure red color is evenly distributed throughout sauce. (Note: Add in 1/2 cup of chicken stock if sauce is too thick.)
- Season sauce with salt and pepper, stir, then cover with lid and cook 15 minutes or until internal temperature of chicken reaches 165°F. Remove from heat.
- Remove lid, take chicken out of dutch oven, place in a shallow pan. Let cool for 10 minutes and then shred chicken with hands or 2 forks.
- Place shredded chicken back into dutch oven and add in sour cream, stirring to combine.
- Add smoked paprika and stir until well combined.
- Serve over cooked rice garnished with chives and rosemary.
