Chicken paprikash

 

My new warm Danish socks, while a delight, can't quite cut the chill on their own, so some internal warmth is called for. This is definitely a perfect sturdy, comforting winter dish.

Chicken paprikash

From the New York Times

Ingredients
3 to 4 pounds dark chicken meat pieces (thighs, legs, drumsticks or a mix there of)
1 tablespoon canola oil
3 tablespoons butter, divided
1 large onion, peeled and diced
3 garlic cloves, peeled and minced
3 tablespoons paprika
3 tablespoons flour
1 cup crushed tomatoes
1 cup chicken broth
1 pound of egg noodles
¾ cup sour cream

Method
Preheat oven to 400 degrees. Heat oil and 1 tablespoon of butter over medium high heat in a large oven-safe pan until frothy. Season chicken with salt and pepper and add to hot oil in pan, working in batches to avoid crowding. Sear skin-side down until skin is crisp and golden before flipping to sear the other side. Remove from pan and set aside.

Once all chicken is browned, reduce heat to medium low and cook onions until soft and translucent. Add garlic and cook until softened. Stir in paprika and flour and cook 4 to 5 minutes until flour is no longer raw.

Stir in crushed tomatoes and broth. Put chicken back in the pan on top of the sauce, trying not to overlap too much for even cooking. Put pan in the oven and cook about 30 minutes until chicken is done.

Meanwhile, cook egg noodles in a large pot of salted water until al dente. Drain and toss with remaining butter.

To serve, put chicken atop buttered noodles. Stir sour cream into tomato mixture and spoon over the top.

Rating: Very pleasant and not too time-consuming. Since we were making this on a weeknight, I opted to serve it over the Black Forest Inn spaetzle, since it's a fast fix from freezer to plate.Your heat and flavor will vary based on the kind of paprika you opt to use, but with either variety, you'll taste warmth.