Chicken Paprikash Recipe
Roasted Fennel, Charred Cippolini Onions, Roasted Carrots, Paprikash Sauce.
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Ingredients
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Main Ingredients
Paprikash Sauce
Method
Preparation
- 1
- 2
Season the Vegetables
In a large bowl, toss the fennel, cippolini onions, and carrots with 1 tablespoon of olive oil, salt, and black pepper until well-coated.
- 3
Roast the Vegetables
Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly charred, stirring halfway through.
Cooking the Chicken
- 4
Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and black pepper, then add them to the skillet. Sear for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- 5
Make the Sauce
In the same skillet, add the minced garlic and paprika. Cook for 1-2 minutes until fragrant, then pour in the chicken broth while scraping the browned bits from the bottom of the pan.
- 6
Combine Chicken and Sauce
Return the seared chicken to the skillet, reduce the heat to low, and simmer for 20 minutes, ensuring the chicken is cooked through.
- 7
Finish the Sauce
Stir in the sour cream and chopped parsley, mixing until well combined. Allow to heat through for another 5 minutes.