Growing up this one was a staple from my Mom’s kitchen. Modified from the old country using readily available ingredients in the 1980s it makes this classic super easy and very tasty. I had totally forgotten about it until my sister asked for the recipe (I am the Keeper of the Cookbooks) and so I found them for her and was inspired to make Chicken Paprikash. Try it, you’ll like it.
Ingredients for Chicken Paprikash
2.5 lb chicken breasts or skinless legs
1 can tomato soup
bay leaf
1 can sliced mushrooms drained
2 Tbsp shortening
paprika – 2 tsp
1/2 cup sour cream full fat
cooked noodles or spatzle (German noodles) or you can make and serve over flour dumplings
Instructions
So this is pretty darn easy. Brown the chicken in shortening and pour off fat (yes, I know but this is an 80s recipe adapted from the old school old country recipe – don’t use it if you don’t want to but it does taste better. Anyway just brown the chicken). Add remaining ingredients except noodles. Cover and cook over low heat for 45 minutes or until tender. Remove bay leaf and serve with noodles. Serves 4-6.
So good. A taste home and reminder of Mom and my Omi (Grandmother). I served over spatzle – traditionally over flour dumplings but I have lost that recipe – the one above is the closest I can find (spoon dumplings in link) I will have to give it a try. Hope you love Chicken Paprikash as much as I do.