Chicken Paprikash

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Freddie Johnson for this one-liner:

I went to a new restaurant called "Deja Vu" and the waiter asked,
"Don't I know you?"

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This classic Hungarian stew makes its own liquid as it cooks. Be sure
to use sweet Hungarian paprika for the best flavor and color. You
might consider serving this dish with egg noodles or mashed potatoes.

Chicken Paprikash

8 - 12 bone-in skinless chicken thighs
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbs (60 ml) paprika
1 Tbs (15 ml) all-purpose flour
1/2 cup (125 ml) dry white wine or chicken stock
1 can (15 oz, 425 g) can diced tomatoes, drained
1/2 cup (125 ml) sour cream
Chopped fresh parsley for garnish

Season the chicken thighs liberally with salt and pepper. Heat the
oil in a large pot and, working in batches, lightly brown the chicken
thighs on all sides. Remove the chicken to a plate and saute the
onions in the same pot until tender but not browned, about 5 minutes.
Add the peppers and saute another 5 minutes. Add the paprika and
flour and stir until the paprika becomes fragrant, about 1 minute.
Add the wine and stir to scrape up the brown bits in the bottom of the
pan. Stir in the tomatoes and return the chicken thighs and the
accumulated juices to the pan, nestling them under the vegetables.
Simmer tightly covered over low heat or bake in a 300F (150C) oven
until the chicken is cooked through, about 30 minutes. Remove the pot
from the heat and transfer the chicken thighs to a serving platter.
Place the sour cream in a small bowl and stir into it some of the
liquid in the pot. Add the sour cream mixture to the pot and stir to
mix well. Spoon the sauce over the chicken and garnish with chopped
parsley.
Received on Sun Jan 4 02:00:26 2004