March 1, 2010

Waiter, there's too much pepper on my paprikash.

I love this scene from When Harry Met Sally :) I wish I could master the voices they use. I was so excited that Rachael Ray was making chicken paprikash last week. I usually end up tweaking her recipes, but I'm pretty sure I kept this one just like she had it (except I almost always half recipes). Oh, I didn't use "roasted" red peppers, because a jar of them is pricey, and I didn't feel like roasting my own. It still turned out great.

Chicken Paprikash
4-5 bone in, skin-off chicken thighs, just take the skin off yourself
salt and pepper
flour for dredging chicken, plus 1 tbsp
2 tbsp olive oil
1 tbsp butter
1 cubanelle pepper (if you're food store doesn't have them, use a small can of diced chilis)
1/2 a large onion, finely diced
1 red pepper, finely diced
2 cloves of garlic, minced
2 tbsp paprika
1/4 white wine
1 cup of petite diced tomatoes
1 cup chicken stock
1/2 sour cream

Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Heat olive oil in a dutch oven or large skillet with fairly tall sides. A lot is going in! Brown chicken on both sides, 3-4 minutes per side. Remove chicken and place on a plate. Remove skillet from heat and reduce the eye to medium. Melt butter in the skillet, add the peppers, onion, and garlic. Once the eye cools down to medium, replace the skillet, add 1 tbsp flour and cook 5 minutes, stirring frequently. Season with salt, pepper, and paprika, stir to mix then stir in the wine. Cook 30 seconds and add tomatoes and stock and wisk to combine sauce. Add chicken to the sauce and bring to a simmer. Reduce heat to medium low, cover and cook 15 minutes, stirring occasionally. Take a ladle of the stock and put it in a bowl with 1/2 cup of sour cream. Mix well then add back to the pot. Stir to combine and remove from heat.

She recommended serving this with potato gnocchi and since I happened to have some that I had picked up while they were on sale, that's what we did. Boiled in water for 3-4 minutes then tossed in a med-high skillet with 1 tbsp melted butter, salt, a tiny tiny sprinkle nutmeg, and parsley for 3 minutes.

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