Chicken Paprikash

Ingredients for Chicken Paprikash

• Dai Due's Master Brined Chicken , cut into 8 pieces

• Sal y pimienta

• 3 cucharadas de mantequilla sin sal

• 2 thinly sliced onions

• 5 teaspoons sweet Hungarian paprika

• 1 cucharadita de pimentón español ahumado picante

• Caldo de pollo bajo en sodio de 475 ml

• 240ml soured cream, room temperature

• 1 cucharada de jugo de limón fresco

• Chopped fresh parsley for garnish

Preheat oven to 163°C. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5–8 minutes. Transfer chicken to a plate (do not cook flesh side).

Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8–10 minutes. Add 475ml low-sodium chicken broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25–30 minutes. Transfer chicken to a platter; tent with foil to keep warm.

Bring liquid in skillet to a boil and cook until reduced by one-third, 5–7 minutes. Remove from heat and whisk in 240ml room temperature soured cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.

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