Chicken Sorta Paprikash


from Everyday Mommy – Jules’ Diner and she even has pictures of this dish!!

2-3 lbs skinless, boneless chicken thighs
2 tablespoons olive oil
Salt and pepper to taste
1 large yellow onion, thinly sliced
2-3 garlic cloves, minced
2-3 cups of fresh, sliced mushrooms
2-3 tbsp of paprika
1 cup white wine
1 cup chicken stock
1 cup sour cream
Wide egg noodles

Prepare egg noodles according to package directions.

Slice the onion paper thin and saute’ over medium heat in olive oil till nicely caramelized. Add salt and pepper to taste. Add mushrooms and garlic, reduce heat and saute’ till all is tender. Remove from pan and set aside.

In mixing bowl combine salt, pepper and paprika. Add chicken thighs to bowl and toss with tongs till chicken is well coated with seasoning. Brown chicken in pan 4-5 minutes per side. Remove from pan and set aside.

Increase heat to just over medium and add white wine and chicken stock to deglaze the pan drippings. Allow sauce to simmer and reduce for a few minutes then add onions, mushrooms and chicken back to pan. Reduce heat to simmer and cover. Simmer 45 minutes or until chicken is tender. Prior to serving blend in sour cream till sauce is smooth and creamy. Serve over hot egg noodles. Gain 15 lbs.


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