Classic Chicken Paprikash
This is a variation of the classic dish, having lost nothing but fat. In
traditional style, serve it with rice or noodles.
2 teaspoons corn oil
One 3-pound chicken, skinned and cut into 8 pieces
1 cup sliced onions
2 tablespoons paprika (preferably Hungarian, mild or hot)
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup low-sodium chicken broth
1/4 cup (2 fluid ounces) dry white wine
2 tablespoons white wine vinegar
1 tablespoon tomato puree
2 teaspoons all-purpose flour
1/2 cup nonfat sour cream
In large skillet, heat oil; add chicken. Cook over medium-high heat 2 minutes on
each side, until golden brown. Remove chicken from skillet; set aside.
To same skillet, add onions; cook, stirring frequently, 4-5
minutes, until onions are lightly browned. Reduce heat to low; add paprika and
garlic. Cook, stirring constantly, 3 minutes. Stir in thyme, salt and pepper.
In small bowl, with wire whisk, combine broth, wine, vinegar,
tomato puree and flour, blending until flour is dissolved; strain and add to
Continuing to stir with whisk, bring liquid to a boil over
high heat; add reserved chicken.
Reduce heat to low; simmer 20 minutes, basting chicken
occasionally with pan juices, until chicken is cooked through and thigh juices
run clear when pierced with a fork. Transfer chicken to serving platter.
With wire whisk, blend sour cream into pan juices; pour over
Makes 8 servings
EACH SERVING PROVIDES: 1/4 Fat; 1/4 Vegetable; 2 Proteins; 20 Optional Calories
per serving 152; 18 g Protein; 6 g Fat; 5 g Carbohydrate; 40 mg Calcium; 208 mg
Sodium; 50 mg Cholesterol; 0 g Dietary Fiber
Recipe from Weight Watchers Slim Ways Chicken