Chicken Paprikash is a recipe that is truly loved by everyone around the world. But be forewarned; this Hungarian recipe is NOT a traditional Chicken Paprikash. This is modified into Chef Jean-Pierre's creation.
4tablespoonsClarified Butter or Vegetable Oil
1large Onion cut into julienne and then cut in half
½of a Red Bell Pepper cut into small julienne
½of a Green Bell Pepper cut into small julienne
About 2 tablespoons Garlic sliced very very thin
2tablespoonsParsley chopped (to mix with your pasta)
2 to 3tablespoonsSour Cream
Salt and Pepper to taste
½poundof your favorite Pasta
In a lasagna pan, mix the flour with 3 tablespoons of paprika. Dredge the chicken legs generously on both sides. In a large enough frying pan to sauté the chicken legs, heat the 2 tablespoons of clarified butter, and when hot, sauté your chicken on both sides and reserve.
In a Dutch oven, heat 2 tablespoons of clarified butter, and when hot, add the onion and cook until golden brown. Add the bell peppers and cook for a couples of minutes. Add about 2 tablespoons of the same flour mix we used to dredge the chicken. Mix well and immediately add the chicken stock to prevent the flour from sticking to the bottom of the pot. Add the remaining 3 tablespoons of paprika. Then add the garlic and the tomato puree, mix well and incorporate the chicken legs. Reduce to very low heat and cook for about 45 minutes.
To serve, decorate with freshly chopped chives and sour cream.