Dutch Oven Chicken Paprikash
Yield: 2-3 or 4-6 servings
Total Time: 3h 45 m
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Accompaniment: mashed potatoes or egg noodles
Ingredients
- 1 tbsp sunflower oil
- 6 chicken drumsticks (or 12 for 4-6 servings, there will be enough sauce)
- 250mL Pinot Grigio
- 750mL water
- 4 tsp Better Than Bouillon Roasted Chicken Base
- 75mL heavy cream
- 182g sour cream
- 215g red onion, diced
- 17g garlic, chopped
- 3 tbsp Hungarian paprika
- ½ tsp sea salt, fine grain
- 2 tbsp unsalted butter
- 34g all purpose flour
- 420g canned crushed tomatoes
- table salt, to taste
- ground pepper, to taste
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Step 1: Take chicken out, pat dry and season with salt and pepper, to taste. Let sit at room temperature for 1 hr.
Step 2: Line a wire rack with paper towel and set aside.
Step 3: When the chicken is done resting, gather all of the ingredients.
Step 4: Peel, dice, and weigh the onion. Set aside.
Step 5: Peel, chop, and weigh the garlic. Set aside.
Step 6: Weigh the crushed tomatoes and set aside. Save remaining crushed tomatoes for another use.
Step 7: Weigh the flour and set aside.
Step 8: In a medium sized bowl, add the water, Pinot Grigio, Hungarian paprika, and Better Than Bouillon Roasted Chicken Base. Whisk to combine and set aside.
Step 9: Preheat the oven to 350°F.
In a 6Qt Enameled Cast Iron Dutch Oven, heat sunflower oil and butter over medium heat for 4 mins. Once heated, swirl butter and oil to combine.
Step 10: Pat dry the chicken to remove excess moisture and sear the chicken in batches until browned. For the first batch do 3 mins each side, for subsequent batches do 2 mins each side.
Step 11: Remove chicken to the paper towel lined wire rack to rest.
Step 12: Add the onion and garlic and cook 2 mins, stirring occasionally.
Add the flour and cook 3 mins, stirring occasionally.
Step 13: Add the water mixture to the 6Qt Enameled Cast Iron Dutch Oven and whisk to combine.
Step 14: Add crushed tomatoes.
Step 15: Whisk to combine.
Step 16: Bring to a simmer, about 3 mins.
Add the chicken to the 6Qt Enameled Cast Iron Dutch Oven and place in the preheated oven. Cook for 2 hrs.
When the chicken has 30 mins left, prepare mashed potatoes or egg noodles.
Step 17: Once the chicken is done cooking, cover and let rest 15 mins.
Step 18: Weigh the sour cream and set aside.
Step 19: Measure the heavy cream and set aside.
Step 20: Remove the chicken to a plate. Add the sour cream and heavy cream to the sauce.
Step 21: Whisk until smooth. Serve sauce over chicken and mashed potatoes or egg noodles.
