Chicken Paprika - Gluten Free

Post date: Dec 19, 2008 1:31:00 AM

Ingredients

• 2 Tbsp vegetable oil

• 1 package chicken thighs (20 oz)

• 1/2 tsp plus 2 tsp paprika

• 2 tsp minced garlic

• 1/2 Bag Birds Eye® White Pearl Onions, thawed (about 8 oz)

• 1 package fresh mushrooms, sliced (8 oz)

• 1 can tomato sauce (8 oz)

• 1/2 cup gluten free chicken broth

• 1/2 cup sour cream

• Chopped fresh parsley

Directions

Heat oil in a large skillet over MEDIUM-HIGH heat. Season both sides of each chicken thigh with salt, pepper and ½ teaspoon paprika. Cook chicken on both sides until golden brown, about 10 minutes. Remove from pan and set aside. Wipe all but 1 tablespoon oil from skillet. Add garlic, pearl onions and mushrooms to skillet and cook over MEDIUM-HIGH heat until all moisture has evaporated and vegetables start to brown, about 8 minutes. Add chicken thighs, tomato sauce, chicken broth and 2 tsp paprika to vegetables; bring to a boil, cover, reduce heat and simmer until chicken is cooked through, about 30 minutes. Remove chicken from skillet and set aside. Cook tomato sauce until it is reduced by half; whisk in sour cream and cook for 2 minutes. Pour sauce over chicken. Season with salt and pepper. Garnish with chopped parsley before serving. Makes 4 servings.