I have another saucy chicken dish to share. 🙂 My husband has very fond memories of eating Chicken Paprikash during his childhood, so I jumped at trying this version. The cream perfectly balances the spice in the sauce. It’s a great comfort food dish.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I used boneless, skinless chicken thighs, increased the garlic, and used crème fraîche instead of sour cream in the sauce. I also incorporated some smoked paprika. We ate it with roasted asparagus on the side.
- Preheat oven to 300°, preferably on convection. (I roasted the asparagus first and then reduced the temperature.)
- Take creme fraiche (or sour cream or yogurt) out of fridge—it needs to come to room temperature.
- Place chicken thighs on a plate and pat dry with paper towels. Season both sides with salt and pepper. Set aside.
- Peel and chop the onion. Smash the garlic cloves with the flat side of your knife and peel.
- Heat a large ovenproof skillet over medium-high. Add 1 T butter and 1 T olive oil, swirl to melt.
- Using tongs, add chicken “skin side” down and cook, lifting up thighs once or twice to let rendered hot fat run underneath, until golden brown and crisp, 6-7 minutes. Transfer chicken skin side up to a plate.
- Reduce heat to low. Add onion and garlic; season with salt and pepper. Cook, stirring often to dissolve browned bits on bottom of skillet, until onions are translucent, 6–8 minutes.
- Add paprika and cayenne. Cook, stirring constantly, just until onions are evenly coated and spices are fragrant, about 30 seconds (the spices burn very easily, turning them bitter and chalky, so make sure to keep them moving in skillet and have can of tomatoes close at hand).
- Add tomatoes to skillet. Add 3/4 cup water and add to skillet. Stir until incorporated, season with several pinches of salt, and bring to a simmer.
- Using tongs, arrange thighs skin side up back in skillet (along with any accumulated juices), nestling into liquid but not submerging (you want the “skin side” to be exposed so it stays crispy).
- Transfer skillet to oven and roast until chicken is fully cooked and tender enough to release from the bone when prodded with a fork, 15-20 minutes, or until center of thickest part of the meat reaches 165 degrees.
- About halfway through chicken cook time in the oven, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, stirring occasionally with tongs. Drain noodles in a colander.
- Transfer noodles to a large bowl, add remaining 2 T butter, and toss to coat until butter is melted and noodles are coated. Season with salt and pepper.
- Add half of the finely chopped parsley to noodles; toss to coat.
- Carefully remove skillet from oven (handle will be hot!). Using tongs, transfer chicken skin side up to a clean plate.
- Taste sauce and season with more salt and pepper, if needed.
- Spoon about ¼ cup sauce into a small bowl and stir in creme fraiche (sour cream or yogurt) until smooth (this slowly brings up the temperature of the sour cream so it doesn’t split when it hits the hot skillet). Pour back into skillet and stir to combine.
- Arrange chicken thighs and juices back in skillet and top with remaining chopped parsley. Serve over noodles. (I arranged the chicken and sauce over the noodles in a serving bowl and garnished with parsley.)
Posted in Chicken (Poultry), Pasta, Recipes, Sauces
Tags: boneless skinless chicken thighs, chicken, chicken thighs, creme fraiche, crushed tomatoes, dinner, egg noodles, Hungarian, Hungarian paprika, paprika, paprikash, pasta, smoked paprika, sour cream, tomatoes
I used to make my husband a dish similar to this WAY back in the day before we were married. He was thrilled with this upgraded version.
I was inspired to recreate the dish after seeing a creamy chicken and mushroom casserole post on Kitchen Sanctuary.com. It just looked like it should be served over waffles! The cornbread waffle recipe was adapted from King Arthur Flour.com. They were absolutely amazing. (We will be eating them for breakfast in the near future.) To make it a complete meal, I layered steamed baby greens between the saucy chicken and crispy waffle.
I adapted the sauce recipe by using chicken thighs, cremini mushrooms, fresh thyme, increasing the garlic, and omitting the celery salt. I used sweet onions in the sauce but would possibly substitute shallots next time. To make the waffle batter, I measured the liquid by volume and the dry ingredients by weight. Perfection.
We ate this dish for dinner but it would also be wonderful served for brunch.
For the Creamy Chicken-Mushroom Sauce:
- 10 boneless, skinless chicken thighs, chopped into big chunks or strips
- 9 T all-purpose flour
- 1 tsp coarse salt
- 1 tsp black pepper
- 2 T canola oil
- 2 T unsalted butter
- 3 yellow or sweet onions, peeled and finely diced (can substitute shallots)
- 10 cloves garlic, peeled and minced
- 5-7 sprigs of fresh thyme or 1 tsp dried thyme
- 1 quart chicken stock
- 300 ml milk
- 3 T freshly squeezed lemon juice
- 24 oz cremini mushrooms, thickly sliced
- 240 ml heavy cream
- 6 T cornstarch (mixed with 10 T pan sauce – to make a slurry)
- fresh parsley, minced
Place the chicken pieces in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
- Finely chop the garlic and onions/shallots in a food processor.
Heat the oil over medium-high heat in a large skillet and add the chicken. (I used a large enameled cast iron pan.) Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
Place the butter in the same pan and melt over a low-medium heat.
Add the onions, garlic, and thyme sprigs and cook for 5 minutes until the onion softens, scraping the brown bits from the bottom of the pan.
Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, while stirring, until all the stock is added and you have a smooth sauce with no lumps.
- Remove thyme sprigs.
Add the milk, bring to a boil, and continue to stir over the heat until the sauce thickens, about 5 minutes. Add the lemon juice.
Add the mushrooms, the chicken and the remaining 1/2 tsp of salt and pepper. Place a lid on the pan and simmer gently for 20 minutes.
Remove the lid and stir in the cream, then heat through for a further 5 minutes.
Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
If you’d like the sauce to be any thicker, then at this point you can stir in the slurry. Add a little splash at a time, while stirring, until you get the thickness you want. (I incorporated all of it.)
Serve garnished with minced parsley, as desired.
For the Cornmeal Waffles:
- 1 3/4 cups (397 g) buttermilk
- 2 large eggs
- 5 T (85 g) butter, melted and cooled OR 3/8 cup (74 g) vegetable oil
- 177 g (1 1/2 cups) all-purpose flour
- 138 g (1 cup) yellow cornmeal
- 25 g (2 T) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
- In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
- Let the batter sit for 10 minutes, to allow the cornmeal to soften.
- Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron, about 5 minutes.
- Set aside on a cooling rack to allow steam to release. Keep warm in an oven or warming drawer until ready to serve.
For the Steamed Greens:
- 4-8 cups mixed baby greens (kale, chard, spinach)
- coarse salt and freshly ground black pepper
- Microwave greens in a covered glass dish with 2 T water for about 4 minutes, or until wilted. (Alternatively, greens can be steamed on the stove top or sautéed.)
- Season with salt and pepper.
- Top 1-2 waffles with steamed greens.
- Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.
Posted in Casserole, Chicken (Poultry), Greens, Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, breakfast, brunch, buttermilk, chicken thighs, cornmeal, cornmeal waffles, cream sauce, cremini mushrooms, dinner, greens, mushrooms, thyme, waffles
This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!
This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂
Yield: 4 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, roughly chopped (about 2 cups)
- 6 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated fresh nutmeg
- 1/4 teaspoon ground allspice
- 1 medium russet potato, chopped into 1/2-inch dice
- 4 cups homemade chicken or vegetable stock
- 7 ounces arugula (I used wild baby arugula)
- 5 1/4 ounces fresh spinach (I used baby spinach)
- 1 ounce cilantro sprigs (about 1/2 packed cup)
- freshly squeezed juice from 1/2 a lemon
- plain whole-milk Greek yogurt, for serving
- 2 tablespoons extra-virgin olive oil
- Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
- Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
- Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
- Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
- Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
- Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
- Incorporate the fresh lemon juice.
- Taste and adjust seasonings if needed, and divide among 4 bowls.
- Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, arugula, cilantro, dinner, Greek yogurt, greens, lunch, Middle Eastern, nutmeg, Palestinian, rocket, shorbat jarjir, soup, spinach, turmeric, vegetables, vegetarian
As my son said after gobbling up his first piece, “This is GOOD banana bread!” 🙂 Really good. It’s probably because it’s actually more of a banana coffee cake. The streusel was amazing.
This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. It made a very special breakfast but would also be a wonderful snack or dessert.
For the Streusel:
- 6 T unsalted butter, room temperature, plus more for the pan
- 1/2 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 1/2 cup chopped pecans
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp Kosher salt
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup buttermilk
- 1 cup banana purée from 2-3 very ripe bananas, mashed
- Place an oven rack in the lower third. Preheat the oven to 350 degrees, preferably on convection.
- Coat a 9-by-5-inch loaf pan with butter or cooking oil spray; line with parchment, leaving a 1-inch overhang on long sides.
- Make the Streusel: In a bowl, combine flours, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and mixture is evenly moistened. (I used a pastry blender.) Set aside.
- Make the Cake Batter: In a large bowl, whisk together flours, baking soda, and salt.
- In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in mashed bananas.
- Make a well in the flour mixture and pour banana mixture in. Stir together until just combined making sure not to overmix.
- Spoon half of the batter into the prepared pan.
- Sprinkle half of the streusel evenly over the batter.
- Add the remaining batter, then sprinkle remaining streusel over the top.
- Bake until golden brown and a tester inserted in the center comes out clean, about 1 hour 20 minutes, tenting with foil after 1 hour if browning too quickly.
- Let cool in pan 20 minutes, then transfer to a wire rack. Let cool completely before serving.
Posted in Bread, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: banana, banana bread, breakfast, brown sugar, brunch, cake, coffee cake, dessert, pecans, quick bread, snack, streusel, whole wheat
I have made this wonderfully cheesy dish a couple of times already- just to get the proportions right. I knew that I had to increase the amount of simple and flavorful sauce after making it the first time.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I lightened the dish by baking the cauliflower after coating it instead of frying it. We ate it over linguini fini with sautéed broccoli rabe on the side. Wonderful!
- 6 T extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 1/4 teaspoon red Chile flakes, optional
- 3 (28-ounce) cans whole or diced plum tomatoes, preferably San Marzano
- 3 sprigs basil or 1 bay leaf
- 3/4 teaspoon kosher salt, or to taste
- scant 1/2 teaspoon black pepper
- Parmesan rind, optional
- In a large, straight-sided skillet over medium heat, warm the oil. (I used an enameled cast iron pot with a glass lid.)
- Add garlic and cook until just lightly golden.
- Add chile flakes if desired and cook 30 seconds.
- Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
- Bring sauce to a simmer, add the Parmesan rind, if using, and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down.
- Remove sauce from heat and discard basil or bay leaf.
For the Cauliflower & To Finish the Dish:
- 3/4 cup all-purpose flour
- 4 large eggs, lightly beaten
- 3 cups panko or plain unseasoned bread crumbs
- Kosher salt, as needed
- freshly ground black pepper, as needed
- 1 large or 2 small/medium heads cauliflower, trimmed and cut into 2-inch florets (I used 1 small and 1 medium)
- olive oil, for drizzling
- Simple Tomato Sauce (recipe above)
- 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
- 3/4 pound fresh mozzarella, torn into bite-size pieces
- linguine fini or other pasta, optional, for serving
- Heat the oven to 425 degrees, preferably on convection roast.
- Place flour, eggs, and panko into three wide, shallow bowls. (I used glass pie dishes.) Season each generously with salt and pepper.
- Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
- Place on 2 parchment paper-lined, rimmed baking sheets. Roast coated florets for 22-24 minutes, or until nicely browned.
- Reduce oven temperature to 400 degrees, preferably on convection.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan.
- Sprinkle one-third of the Parmesan over sauce.
- Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces.
- Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 30 to 40 minutes. While the dish is baking, prepare the pasta, if desired.
- Let cool a few minutes before serving. Serve over prepared pasta, as desired.
Posted in Casserole, Pasta, Recipes, Vegetarian
Tags: baked, casserole, cauliflower, comfort food, dinner, fresh mozzarella, healthy, Italian, light, mozzarella, panko, parmesan, Parmigiano Reggiano, San Marzano, San Marzano tomatoes, sauce, tomato sauce, tomatoes, vegetarian