You See What I Did There
Nov. 6th, 2017 02:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, continuing the theme of pink food: Chicken... Paprik-ish.
3-4 chicken thighs, with bones and skin
flour for dredging
2 T butter
1 small onion, finely chopped
(I added: several cloves garlic, minced)
2 tsp paprika (I used half smoked and half sweet/hot)
salt and pepper
1/3 cup stock
1/3 cup cream
1/2 tsp lemon juice
parsley, chopped
Dredge the chicken lightly with flour. In a large skillet heat the butter, add the chicken, and brown lightly on all sides. Add the onion and garlic and spices. Cover and cook very slowly until tender, 20-30 minutes.
Add the broth and cream. Cook one minute. Remove from heat and stir in the lemon juice and parsley.
Serve over noodles.
What worked: Reasonably good. Comforting if not spectacular.
What didn't: It turned peach more than pink. Not that much flavor, even with nice fresh paprika.
Will I make it again? I might; it'd be fine for a homeowners' meeting. But it won't go into the regular rotation.
3-4 chicken thighs, with bones and skin
flour for dredging
2 T butter
1 small onion, finely chopped
(I added: several cloves garlic, minced)
2 tsp paprika (I used half smoked and half sweet/hot)
salt and pepper
1/3 cup stock
1/3 cup cream
1/2 tsp lemon juice
parsley, chopped
Dredge the chicken lightly with flour. In a large skillet heat the butter, add the chicken, and brown lightly on all sides. Add the onion and garlic and spices. Cover and cook very slowly until tender, 20-30 minutes.
Add the broth and cream. Cook one minute. Remove from heat and stir in the lemon juice and parsley.
Serve over noodles.
What worked: Reasonably good. Comforting if not spectacular.
What didn't: It turned peach more than pink. Not that much flavor, even with nice fresh paprika.
Will I make it again? I might; it'd be fine for a homeowners' meeting. But it won't go into the regular rotation.
