Quick and easy Chicken Paprikash

Chicken and savoury sauceThis take on classic Hungarian Chicken Paprikash is lighter, as there is no sour cream, and simpler to make, as it uses a barbecue chicken. This is a perfect quick dinner for cold winter nights, and it is posh enough for company. Try to use good quality paprika. The taste of your sauce depends on it. The recipe calls for both sweet and smoked paprika to give the sauce a deep rich taste.

Wash, dry, and quarter 1½ cups of small brown or white mushrooms

Peel and chop 2 fresh shallots, or one small onion
Sauté the vegetables in 1 tbsp of good oil
 
Cut 1barbecue or rotisserie chicken into serving pieces. Discard the backbone and extra skin and fat. When vegetable are soft add the chicken.
 
Then add:
1½ tsp sweet paprika
1½ tsp smoked paprika
3 peeled crushed cloves garlic (taste will not be strong)
 
Stir for 30 seconds
Ad 1½ cup dry white wine
1 cup organic chicken stock
1 tsp salt – Kosher or sea
1½ tsp sugar or sweetener
 
Reduce at a rapid simmer until the sauce is reduced by a third.
Taste and add salt, if needed.
Serve with noodles, rice, gnocchi, or crusty bread, and green vegetables or salad.
Share