Chicken Paprikash

Chicken Paprikash - Cheers Susan

Chicken Paprikash – Cheers SusanChicken Paprikash – Cheers Susan

Am I the only one who finds it relaxing to come home after a long day at work to settle in to the well worn areas of the kitchen and put together a home cooked meal? One that is simple, classic, and satisfying. And one that brings with it all the memories and emotions of Autumn. Oh, how I love Autumn!

Until last night, I had never had, or made, Chicken Paprikash. But, Aida from Salt & Wind, posted a recipe for it and it looked so good that I just had to give it a try. Mind you, I did make a couple of adjustments.

Recipe adapted from Salt & Wind

Ingredients

1 tbsp celtic sea salt

1 tbsp freshly ground pepper

2 – 2 1/2 lbs bone in skin on chicken thighs

1 tbsp oil

2 medium yellow onions, halved and thinly sliced

2 tbsp smoked paprika

Pinch of sugar or a couple drops of liquid stevia

1 large sweet potato, medium dice

3 c low sodium chicken broth

1/2 c sour cream

Preparation

In a medium sized dutch oven add oil and heat over medium heat until right before it’s smoking point or it’s good and hot. Pat dry the chicken. Combine salt and pepper and then rub the mixture over the chicken. Carefully place the chicken, skin side down, and cook until well browned, about 3 minutes. Turn the chicken over and repeat on the other side. Transfer to a plate and drain off the drippings. You’ll want to keep or add back about 1 tbsp of the drippings for the next part.

Return to stove and add onions, smoked paprika, and sugar. Cook over medium heat until softened, about 4 minutes. Next, add the sweet potato and broth. Scrap the pan to incorporate all the brown bits from the chicken. Add chicken, skin side up and nestled in, then bring to a boil, then reduce to medium-low heat. Cover and let simmer for about 30 minutes.

Remove the chicken to a plate and then bring the sauce to a boil. Cook until slightly reduced, about 10 minutes. Remove from heat and stir in the sour cream. At this point give it a taste and adjust seasonings if you need to. Maybe a bit of cracked black pepper, if that strikes your fancy.

Finally, plate it up. Ladle the sauce with the sweet potatoes and onions into a bowl. Add a chicken thigh to the top and serve. You can also add a dollop of additional sour cream or offer it to guests.

This recipe is easily adaptable. You could switch out the chicken for turkey. Hello Thankgiving is almost upon us and this would be a great way to use up a few left overs. Also, instead of a sweet potato you could easily do a russet potato, butternut squash, turnip, or any other root veg. The possibilities are endless.

What does everyone love about Autumn? And what’s everyone’s favorite comfort dish when the weather gets colder?

Cheers-

Susan

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