Skip to main content

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well.


recipe image

Gather the good stuff:

  1. 1 Tbsp butter or better 
  2. Chicken legs and thighs. Enough to fill a big pan. 
  3. 2 or 3 Yellow onions - sliced. 
  4. 1 Tbs of paprika. I use smoked but you can use regular paprika as well 
  5. 1 cup chicken broth at room temperature
  6. 1/2 cup sour cream 

Putting this together

  1. Cut your chicken into thighs and drumsticks. Pat dry and salt well. 
  2. Meanwhile slice your onions and set aside. 
  3. Heat 1 Tbsp oil in a heavy pan on medium high heat . 
  4. Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry for another 3 minutes on the other side. Set aside on a plate. 
  5. If necessary, drain off some but not all of the chicken fat. Add butter to the hot pan. 
  6. Fry onions on medium heat for at least 7 minutes until soft and brown. 
  7. Sprinkle paprika over onions. Fry for another 1-2 minutes 
  8. Pour chicken broth over onions
  9. Nestle chicken into the broth / onion mixture
  10. turn the heat down to med / low and cover. Let simmer for 20-25 minutes 
  11. Transfer chicken to a plate 
  12. Whisk in sour cream and turn up heat. Allow to thicken as desired. Season with salt / pepper as needed
  13. Return chicken to the pan and cover with sauce
Serve this over any starch you like. Noodles, potatoes or rice all work well but my personal recommendation is with fresh bread that you can all dredge through the sauce left in the pan. 

Comments

Popular posts from this blog

Hot & Sticky Chicken Pops

These are just great. If you've got pickier kids then you can dial up the honey and dial down the hot and they'll love them. For adults, do the opposite. I like to serve this type of stuff as a heavy snack or during a chaotic dinner where you've got lots of folks coming and going. Obviously, these are open to be dressed up any way you like or even just straight roasted / fried for the crispy angle.  Popping the knuckle off of drumsticks is a great trick. It not only makes a nice little handle, it's also visually appealing. Lastly, it severs the little tendons that run up and down chicken thighs that aren't the most pleasant when eating. This is a good technique to get used to using in many different chicken dishes. I believe it is called "Frenched chicken". Gather the Good Stuff  1. Chicken Drumstick - 6-8 or what ever will fit comfortably in your roasting pan 2. 1 Tbsp - rice wine vinegar    3. 1 Tbsp honey - use good stuff  4. 1-3 Tbsp Sriracha 5. Salt &

Chicken Noodle and Sausage Soup

  The wind where I live can cut you right down to the bone. Nothing will get you back up to speed like a warming bowl of homemade soup. It's also the best way to get through all the bones you've been saving from other dishes you've made by making the base from scratch in the form of your own broth. The veggies here can be changed up to taste of course or to suit whatever you've got on hand. This recipe is a in two parts, a recipe for the broth and a recipe for the soup itself. It's all pretty straight forward and I'd encourage you to mix it up with the exception of one part - do not cook your noodles directly in the soup itself. The result of that is a terrible mess if you reheat the soup. The noodles get way overcooked and they start to disintegrate. Best to cook them separately.  Gather the Good Stuff Broth  This recipe presumes that you've been saving bones etc from other meals that you cooked and that you've got roughly enough to make a decent stock.

Gloriously Garlic Noodles

  This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.   Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'