Saturday, January 30, 2010

Braised Paprika Chicken and Mushrooms

This is one of the best bone in chicken recipes I have ever tried. We were skeptical at first about the four whole cups of onions! But believe me, this recipes is tried and true. Do not doubt it. Once again, this was inspired by the Braised Paprika Chicken recipe from, but of course adjusted and improved by the Early's to the resulting goodness below. Our homemade chicken stock and locally purchased goats milk yogurt from Silver Springs Creamery helped take this recipe from delicious to divine. (Note: photo is not an exact replica as our camera was temporarily out of service!) We served with a roasted parsnip salad to be posted in the future.

Braised Paprika Chicken with Mushrooms

6 servings Active Time: 1 hour Total Time: 1 hour 55 minutes


  • 3 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
  • 3/4 teaspoon coarse salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 4 cups finely diced onions
  • Pinch of sugar
  • 8 ounces white button mushrooms, halved
  • 1/2 cup shiitake mushrooms, halved
  • 2 tablespoons tomato paste
  • 2 tablespoons paprika
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried marjoram
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup goat milk yogurt from Silver Springs Creamery
  • 1 tablespoon all-purpose flour
  • 2 tablespoons finely minced fresh parsley


  1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
  2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
  3. Stir in mushrooms, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
  4. Just before the chicken is done, whisk yogurt, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
  5. When the chicken is done, remove it to a plate. Stir the yogurt mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.

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