And I was right--Chicken paprika is one of the recipes with a mistake. And it's a big mistake. But I'll get to that later.
The recipe says to add the chicken to the skillet and cook until golden:
I then removed the chicken and added three cups of onions, cooking them slowly until they start to caramelize:
The recipe calls for a quarter cup of sweet paprika--that is a LOT of paprika, almost an entire little canister. I used Penzey's sweet paprika, which was recommended to me by my friend Rachel, who loves it. I also add minced garlic, a bay leaf, and some salt and pepper.
***THE MISTAKE--the first printing of the 2006 edition doesn't include a cup and a half of chicken stock and it should. If I didn't include the chicken stock, the recipe would have burned and been a disaster. Make sure to modify your copy of TJOC***
I added the chicken, reduced the heat, and cooked until the chicken was done (use your meat thermometer, don't guess):
The chicken was removed and the sauce was boiled until it was almost pasty (a real judgement call--I didn't want it to burn so I just boiled it for a while and then figured it was good enough). I whisked in some sour cream and boiled it until it was thickened:
The recipe says it's only 4 servings but I would say it was considerably more--more like 6-8 servings. We ate it for about a week.
This was absolutely amazing! It was strongly flavored but not spicy--perfect for those of you who like mild but flavorful food (it seems like an oxymoron). It heated up really well. And the sauce was the best part--I wish it made a lot more sauce because it would be great to dip bread in. The one change I would make is to take the skin off of the chicken--it just got soggy and wasn't very good. The thighs were nice and juicy.
MAKE SURE YOU MAKE THE CHANGE TO THE RECIPE! This recipe would be an utter failure if I made it like it was printed in my copy of TJOC. It would have burned and been disgusting. So make the change, now!