Norwegian Paprika Chicken
Chicken browned in butter, then simmered over onions with paprika, mushrooms, raisins and heavy cream for about an hour. Serve over rice.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Norwegian Paprika Chicken from Sandra Mills's recipe book is rich and unusual: the chicken is coated in garlic-seasoned flour and browned in butter, then mushrooms and raisins are tossed in more butter and set aside.
The chicken goes back over a bed of softened onion, sprinkled with paprika and the mushrooms and raisins, and simmers in heavy cream until tender. Serve it over rice.
Ingredients
- 1 fryer, cut up
- Flour, seasoned with garlic powder
- 1 1/2 sticks butter, divided
- 1/2 pound sliced mushrooms
- 1/4 cup raisins
- 1/4 cup onion, chopped
- 2 teaspoons paprika
- 1 cup heavy cream
- 1 cup rice, cooked, for serving
Instructions
- Coat and brown. Coat the chicken with the seasoned flour. Melt 1/3 cup of the butter in a heavy frying pan and brown the chicken. Set it aside.
- Mushrooms and raisins. In the same pan, melt 2 tablespoons more butter. Add the mushrooms and raisins and turn until coated with butter. Remove from the pan and set aside.
- Onion. Add 2 tablespoons more butter to the pan and saute the onion until limp.
- Assemble. Arrange the chicken pieces over the onions. Sprinkle with the paprika, then with the mushrooms and raisins. Add the cream.
- Simmer. Simmer 1 to 1 1/4 hours, basting occasionally, until the chicken is tender and reaches 165°F.
- Serve. Serve over rice.
Tips
- Keep the heat low once the cream is in so it does not separate.
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