Fall’s arrival makes me want to head into the kitchen to make one of my favorites, chicken paprikash. I have three good reasons why I lovethis stewlike saute of chicken, onions and paprika.
First is the warm, spicy flavor of the paprika itself. This form of peppers, which are grown to red ripeness and then dried and ground to a powder, has a wonderfully warm, sweet taste that has long made it a favorite in the kitchens not only of Eastern Europe but also Scandinavia, Spain and America.
I can think of no other spice that gives a dish quite the same glow of color and flavor, perfect for a chilly fall evening.
Try to use good-quality imported paprika from Hungary or Spain. You’ll find both sweet and hot paprikas, either of which will work well. I like to blend both when I make chicken paprikash to give the dish a balanced flavor–not too spicy and not too mild.
Since paprika, even more than many spices, loses its impact over time, don’t buy much more than you’ll use in several months, storing it in an airtight container at cool room temperature.
My next reason for craving the dish is how well paprika goes with chicken. The spice, and the other seasonings that accompany it, pays the perfect compliment to the flavor of a good-quality free-range bird. But even if you’re using a more bland-tasting chicken, the complexity of the spice will give it a really interesting flavor that will surprise and please you.
Even though so many people are tempted to use boneless, skinless chicken from the market, for reasons of both convenience and health, try to start with bone-in chicken pieces. They will not only cost less but also, thanks to the presence of the bones during cooking, will yield more flavorful, juicier results. If you must, simply remove the skin and bones after cooking, before you return the chicken to the sauce for its final warming up.
Finally, there is the ease with which you can prepare this dish for a family dinner, even on a busy weeknight. It comes together in little more than an hour.
Add cooked noodles, rice or mashed potatoes to soak up all the sauce, and you have the perfect feast to share as the nights begin to draw in.
Chicken paprikash
Preparation time: 45 minutes
Cooking time: 1 hour
Yield: 6 servings
1 teaspoon caraway seeds
3 pounds bone-in chicken breast halves, with or without skin
1 teaspoon salt
Freshly ground pepper
3 tablespoons sweet paprika or a blend of sweet and hot
2 tablespoons each: flour, peanut oil
4 medium onions, thinly sliced
6 cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes, drained, or 2 medium tomatoes, peeled, seeded, chopped
2 tablespoons tomato paste
2 tablespoons fresh minced marjoram leaves or 2 teaspoons ground marjoram
1 teaspoon minced thyme leaves or 1/4 teaspoon dried thyme leaves
1 bay leaf
1 cup dry white wine
2 tablespoons balsamic vinegar
1 can (14 1/2 ounces) chicken broth
1/4 cup whipping cream
2 red bell peppers, roasted, peeled, cored, seeded, see note
2 tablespoons each: creme fraiche or sour cream, minced parsley leaves
1. Place caraway seeds in a small, dry skillet over medium-low heat, stirring constantly with a wooden spoon until fragrant, 1-2 minutes. Transfer to a small bowl; stir until cool. Grind the seeds to a powder with a mortar and pestle or an electric spice mill; set aside.
2. Cut each chicken breast crosswise into 3 pieces with a sharp knife. Sprinkle with 1/2 teaspoon of the salt, pepper to taste and 1 tablespoon of the paprika. Spread the flour on a plate; lightly roll the pieces in the flour.
3. Heat peanut oil in a Dutch oven or large skillet over high heat. Shake off excess flour from the chicken pieces; add them to the pan in batches. Cook until golden brown, turning once, about 10 minutes. Transfer the chicken to a plate or bowl; set aside.
4. Add the onions to the pan; cook, stirring occasionally, until golden brown, about 12 minutes. Add the garlic and ground caraway seeds; cook 1 minute more. Stir in the tomatoes, tomato paste and remaining 2 tablespoons paprika until well blended. Stir in the marjoram and thyme; add the bay leaf. Pour in the wine and vinegar; stir, scraping with a wooden spoon to loosen the pan deposits. Add the chicken broth and remaining 1/2 teaspoon salt and pepper to taste. Heat the liquid to a boil. Add the reserved chicken pieces. Partially cover the pan; reduce the heat to a simmer. Cook 20 minutes. Stir in the cream; continue to simmer until the chicken is tender, about 10 minutes more.
5. Meanwhile, cut one of the roasted peppers into 1-by-1/4-inch strips. Set aside for garnish. Transfer the chicken pieces to a large saute pan. Remove and discard the bay leaf from the braising pan; pour the remaining contents into a blender or a food processor. Add the whole roasted bell pepper. Cover blender, leaving the lid slightly ajar (or leave the processor feed tube open) to avoid any dangerous rush of steam; process to form a thick puree. Taste; adjust seasoning.
6. Pour the sauce over chicken; cook over medium heat just until heated through, about 3 minutes. Garnish each serving with a dollop of creme fraiche, parsley and bell pepper strips.
Note: To roast peppers, heat oven to 450 degrees. Place peppers directly on oven rack. Roast until skins are dark brown, about 15 minutes. Remove peppers from oven. Place in plastic bag, about 20 minutes. Remove from bag; peel skins.
Nutrition information per serving:
462 calories, 40% of calories from fat, 21 g fat, 7 g saturated fat, 127 mg cholesterol, 24 g carbohydrates, 45 g protein, 847 mg sodium, 6 g fiber
