Chicken Paprikash

This is a recipe my Dad loved to cook… from his birth country the former Yugoslavia… now it takes a few steps to prepare this meal but it is worth the time it takes to cook this.

Ingredients for the Broth/ sauce
8 whole chicken legs ( thigh and leg intact and not separated)
2 cups sliced Carrots
1 cup sliced celery root
1/2 cup fresh chopped parsley
1/2 cup fresh chopped chive
2 cups sliced leek
1 cup minced onion
1 glove freshly pressed garlic
1 cup sour cream
1/2 cream
1 tablespoon powdered paprika
2 tablespoon salt ( i usually do it by taste)
1/2 teaspoon black pepper
1 & 1/2 liter Water

In a large Pot, place chicken legs, spices, vegetables, and water bring to a simmer for 20 minutes, remove legs, make sure not to simmer them to long you do not want them to fall apart. Remove chicken and set them aside. Take Pot from heat and with a blender, blend Broth/sauce until all the vegetables are dissolved, reheat pot on low flame add cream and sour cream, and bring to a boil while stirring. Then remove from heat.

Ingredients for paprikash
8 large soft boiling potatoes peeled and cut in bitesize pieces
2 large green bell pepper cleaned and cut into bitesize pieces
3 large red bell pepper cleaned and cut into bitesize pieces
1/2 cup onions
1 cup sliced leek
precooked Chicken legs and the broth

In a large casserole add the vegetables and then spice with salt, pepper, powdered paprika, and Majoram to your liking and mix well. Then pour broth over it till it barely covers the vegetables If u have broth leftover keep you may have to add more into the casserole as u check it … place chicken legs on top. ( My pictures show ingredients for 2 persons) Cover and place in the oven at 300 for 45 minutes halfway through check liquid, then remove the cover and bake until chicken skin turns golden brown. I had to switch casserole as I took one that does not fit in my oven … this is what it should look like at the end. ( Should you still have broth left, thicken it with flour and serve alongside )