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Author Notes: I came up with this recipe one night while clearing out my fridge and freezer. The Marsala adds a nice sweetness that pairs well with the paprika. I usually use a mild paprika, but I think any kind would work well. I make the dish with rice so it can soak up the delicious sauce (noodles or potatoes would work just as well). I also use bone in chicken because the bones add so much more flavor, but if you are not a fan then you can also substitute boneless breast as well. —ADRIENE
- 5 chicken leg quarters
- 1 yellow onion sliced in half moons
- 8 ounces button mushrooms sliced
- 3 garlic cloves sliced
- 3 ounces sour cream
- 1 cup white wine
- 1/4 cup marsala wine
- 1 tablespoon paprika
- 2 tablespoons flour
- 3 tablespoons oil
- 1 1/2 cups chicken stock
- Season chicken with salt and pepper, dust pieces with 1 tbs. flour. Pour oil in a large metal pot and put in chicken pieces and brown, do in 2 batches if necessary. Remove from pot and set aside. Preheat oven to 350 degrees.
- Add onions to the pot and cook until caramelized. Add in garlic and sliced mushrooms. Cook until all of the liquid has cooked out of the mushrooms.
- Add paprika and cook for a minute, now add in the remaining tablespoon of flour and stir.
- Pour the marsala wine in and deglaze the bottom of pan and scrape up all of the yummy brown bits. Now add the wine and reduce by 1/2. Once wine is reduced add in the chicken stock.
- Arrange chicken back in the pot, cover partially with a lid or foil and cook in oven for around 1 hr and 15 min. When it's done take out chicken pieces and set aside. Skim fat off the top and reduce liquid by 1/4. Turn off heat whisk in sour cream. Season to taste with salt and pepper. Add chicken pieces back in and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Roast Chicken
- This recipe was entered in the contest for Your Best Recipe with Paprika