Chicken Paprikash With Rhubarb, Cherry, And Red Pepper

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["4 free range airchilled small chicken breasts, bone in and skin on", "4 tablespoons flour mixed with 1 tbl of sweet smoked paprika for dredging chicken", "1/4 teaspoon freshly ground black pepper", "oil for browning chicken (grapeseed or olive)", "1 tablespoon Hungarian sweet smoked paprika (or plain sweet paprika is ok)", "1/3 cup Rainier cherries, pitted, if available, black cherry tomatoes are an alternative", "1 stalk of rhubarb chopped, with some of their stringiness removed", "1/2 cup red bell pepper, sliced lengths, @ 1/4"" wide", "1 cup red onion loosely chopped", "1 cup dry white wine", "1 cup sour cream (or Greek yogurt)", "3 tablespoons chopped flat leaf parsely", "kosher salt to taste", "additional paprika for garnish"].

Yes, Chicken Paprikash With Rhubarb, Cherry, And Red Pepper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.