Sour Cream Paprika Gravy
A gravy inspired by the Hungarian dish, Chicken Paprikash, but great on smashed potatoes or with simple, baked chicken.
This was inspired by the classic Hungarian dish called Chicken Paprikash and is a part of the Kitchen Tapestry recipe for Pan Seared Paprika Chicken with Sour Cream Gravy. But it’s also great as a stand-alone gravy for smashed potatoes or simple baked chicken.
Sour Cream Paprika Gravy
Yield: 1 cup
Made for the Kitchen Tapestry recipe for Pan Seared Paprika Chicken with Sour Cream Gravy, but great on its own, too.
Ingredients
- 2 tbsp butter
- 1 small shallot, finely diced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 2 tsp Hungarian sweet paprika
- 1 tbsp dried or fresh parsley
- 1/8 tsp fine sea salt
- 7-8 grind freshly cracked black pepper
Instructions
- If making in tandem with the Kitchen Tapestry recipe for Pan Seared Paprika Chicken with Sour Cream Gravy, make this recipe in the same skillet as the chicken was cooked. If making this gravy on its own, use a small sauce pan.
- Over medium high heat, toss in the butter and when melted, add the shallots. Cook for 3-4 minutes until the shallots are limp.
- Add the white wine. If making in tandem with the Kitchen Tapestry recipe for Pan Seared Paprika Chicken with Sour Cream Gravy, use your spatula to scrape up all of the crusty bits from the bottom of the skillet. If making this gravy on its own, proceed to the next step.
- Add the cream and paprika, and simmer until the liquid is reduced by about a third and the sauce has thickened.
- Remove from the heat and stir in the sour cream until well blended.
- Add the parsley, salt and pepper.
Notes
- This recipe calls for Hungarian paprika. While any paprika will do, Hungarian paprika is known for its sweeter, more intense flavor and is better suited to the flavor profile of this dish. Do not use Spanish paprika, however, which is smoked
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