Chicken Paprika Stew
In Eastern Europe, cooks take pride in their family recipes for rich, hearty stews. Here, our chicken paprika stew starter makes it easy to prepare a warming dish brimming with old-world flavor.
- 1 chicken, about 4 lb., cut into 8 pieces
- Salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar chicken paprika stew starter
- 3/4 cup sour cream
- Cooked egg noodles for serving
Season the chicken with salt and pepper.
Slow-cooker method: In a large fry pan over medium-high heat, warm the oil until just smoking. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch. Transfer to a slow cooker and add the starter. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 3 hours.
Oven method: Preheat an oven to 325°F. In a large Dutch oven over medium-high heat, warm the oil and brown the chicken as directed above. Return all the chicken to the pot, add the starter and bring to a simmer. Cover the pot, transfer to the oven and bake until the meat is fork-tender, 2 to 2 1/2 hours.
Skim the fat off the sauce. Stir in the sour cream until combined. Remove the skin from the chicken, if desired. Serve immediately with egg noodles. Serves 4 to 6.