Chicken Paprikash

Yield: Makes 4 servings

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into pieces
• 1 1/4  teaspoons  kosher salt
• 1/2  teaspoon  black pepper
• 1  tablespoon  olive oil
• 1  medium yellow onion, thinly sliced into rings
• 1  red bell pepper, thinly sliced
• 1  cup  low-sodium chicken broth
• 1  14.5-ounce can diced tomatoes, undrained
• 1  tablespoon  paprika
• 1  cucumber, thinly sliced (optional)
• 1  tablespoon  apple cider vinegar (optional)
• 1  cup  sour cream

Preparation

Heat oven to 400° F.

Season the chicken with 3/4 teaspoon of the salt and the black pepper.

Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.

Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.

Return the chicken to pot. Transfer to oven. Bake until the chicken is cooked through, about 30 minutes.

Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired).

Divide the chicken among plates and serve with a dollop of the sour cream and the cucumbers (if serving).

Tip: This hearty Hungarian dish is traditionally served with flat egg noodles. You can also spoon it over white rice or instant polenta.

Nutritional Information

Calories:

811 (67% from fat)

Fat:

60g (sat 20g)

Protein:

4g

Carbohydrate:

14g

Fiber:

3g

Cholesterol:

258mg

Sodium:

1,040mg