Paprika Chicken (recipe from Tereza Nemessanyi)

Paprikachicken
I got this recipe from Tereza Nemessanyi.  Must give credit where credit is due.  A great dish for a cold winter night! For a big crew it is easy. 

Terezas rule of thumb is one onion = one pound of chicken = 1 tbsp. Hungarian paprika (sweet or hot or a combo)

Here was my interpretation:

2 split chicken breasts

6 legs and 6 thighs (separated)

8 wings

4 large Spanish onions – thinly sliced

Olive Oil

2 tbsp. white sugar

1/2 cup chicken broth

Salt

4 Tbsp. Hungarian Sweet Paprika

8 ounces Greek yogurt ( or heavy cream or sour cream – I used the greek yogurt )

In a really deep large frying pan cover the bottom with olive oil.  Season the chicken with salt and pepper.  I browned all of the chicken and set it aside. Once all the chicken is browned, add all the onions back into the pot.  Crank up the heat. 

Saute until the onions are really soft and translucent.  Then take 2 tbsp. of sugar and sprinkle over the top.  Now continue to saute until the onions just get a little more caramelized.  Once that is done, take the pot off the heat.  It is important for the next step not to have the heat on.

Add in the paprika and stir thoroughly.  The onions will be red and gooey.  Add in the chicken and toss.  Cover and turn the heat to medium low.  I was a little worried since there was no liquid in there that would be a problem so I put in about 1/2 cup chicken broth before closing the pot but I think it would be fine with out it. 

About 45 minutes or so the chicken will be done.  I took off the top and then boiled the liquid down a little and actually using a big spoon took lots of liquid out so it wasn't so watery.  Then I added in the yogurt for a little thickness and taste. 

Served this over some spaetzle or thin egg noodles.  Delicious.