A Meal Aboard the Edmund Fitzgerald: Chicken Paprikash
Ingredients
- 4 chicken thighs
- ½ cup flour
- ½ tablespoon seasoning salt
- ½ green pepper diced
- ¼ pound onions about 1 small onion, diced
- ½ cup chicken stock
- 1 tablespoon paprika
- 1 ounce 2 tablespoons tomato paste
- ½ cup sour cream
Steps
Preheat oven to 350°F (175°C).
Mix flour and seasoning salt thoroughly. Dredge chicken thighs in the flour mixture and place in a roasting pan.
Sprinkle diced green pepper and onion over the chicken. Bake for 30 minutes.
In a bowl, mix together chicken stock, paprika, tomato paste, and sour cream.
Pour the mixture over the baked chicken. Cover the pan tightly with aluminum foil and bake for another 30 minutes.
Serve hot, preferably with buttered egg noodles or crusty bread, just as the Fitzgerald’s crew might have enjoyed it.
Notes
Smoked Paprika: Traditional sweet paprika works well, but smoked paprika adds a richer, deeper flavor to the sauce. If you like a bit of heat, try Hungarian hot paprika for an extra kick.
Let the Sauce Thicken Naturally: The sour cream and tomato paste help create a creamy, slightly tangy sauce. If the sauce seems too thin, let it simmer for a few extra minutes after baking to thicken.