Chicken Paprika with sour cream

A creamy tangy slightly spicy chicken recipe with loads going on

Ingredients

  1. 6 boneless skinless chicken thighs
  2. 1 teaspoon dried herbs of choice, (I use a mix of oregano and Italian Seasoning)
  3. 1/2 teaspoon garlic powder
  4. 1/2 teaspoon sweet or smoked paprika
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 1 1/2 tablespoon olive oil
  8. 3 cloves shallots, thinly sliced
  9. 2 cloves garlic, minced
  10. 1/2 cup white wine or low sodium chicken broth
  11. 1/4 cup sour cream
  12. 1/4 cup heavy cream
  13. 1 tablespoon butter
  14. salt, to taste
  15. 6 ounces fresh baby spinach

NOTE: – Double the stock and herbs and spices as they are “light”

Methodology

  1. Season the Chicken. Pat the chicken thighs dry with paper towels alongside in a small bowl, combine the herbs, garlic powder, paprika, salt, and pepper.
  2. Rub the spice mixture all over the chicken thighs.
  3. Saute the Chicken. Heat the olive oil in a large nonstick skillet over medium heat. Cook the chicken thighs in the heated oil for about 7 minutes per side, or until the internal temperature registers at 165F.
  4. Remove chicken thighs from the pan and set aside
  5. Make the Sauce. Set the pan back over medium heat, and stir in the sliced shallots; cook for a minute. Stir in the garlic and cook for 20 seconds.
  6. Add the wine, or chicken broth, and whisk in the sour cream & heavy cream, bringing the mixture to a boil. Cook for 2-3 minutes, whisking continuously, so that the sour cream doesn’t curdle and the sauce thickens.
  7. Add the Spinach and Chicken to the Sauce. Stir the spinach into the simmering sauce and cook for a minute, until spinach is wilted. Then add the cooked chicken back to the pan and cook for 1 minute, just to heat through.
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