Thursday, March 19, 2009

Not for Dieting

Oh glorious butter. And sour cream. And chicken...with the skin on!

This is not diet food, but it is very delicious.

Last night's dinner was Chicken Paprikash. A dish I've made before, but last night I approached it differently and I think that was key to making a very tasty dish. I used the same ingredients, just used them in a different order and with a few different processes.

Season skin-on chicken thighs with salt & pepper. Place in a large pan set over medium-high heat and cook. No need to add any butter or fat at this point. Sear the chicken, about 5--8 minutes, skin side down. The fat will render/melt out of the chicken. When brown, flip and cook for another 3-5 minutes. The chicken won't be cooked thru, this is ok. Work in batches, so the chicken isn't crowded in the pan. If it is, it will steam.

Remove the chicken to a plate and pour out the excess chicken fat. Melt butter.

Add onions and garlic to the melted butter. Saute for a few minutes until they become translucent and soft. Sprinkle with paprika. Cook for 1-2 minutes. This will allow the paprika to "bloom" in the fat, allowing the flavors to really pop. Add water and stir.

Return the chicken, skin side up, to the pan. Place in a 400 degree oven for 30 minutes. After 30 minutes, remove chicken from the pan. Add broth to the onion/butter/paprika mixture. Stir to incorporate and simmer for a few minutes until reduced. Turn off the heat and stir in the sour cream.

Serve the chicken on a bed of hot buttered noodles and spoon the sauce over the top. Enjoy!

1 comment:

Dancer in DC said...

Delicious and rich Hungarian goodness!

I'm a big fan of using paprika in conjunction with meat, they work really well together.