Chicken Paprikash- decadent, delicious and more

Happy Saturday from Victoria Abbott!

We like chicken so much around here that we’re thinking maybe we should write a poultry series. After all, Sheila has apples and Avery has cheese—so how about Death is a Fine Feathered Thing, Murder Most Fowl and Cluck Off.  A good idea, but would it fly?  What do you think?  Oh well, even if it’s a bust, there’s plenty to do with chickens besides plotting.

 

For instance, there’s Chicken Paprikash. Always worth coming home to! Those of you who favor a low-carb lifestyle or who avoid gluten can enjoy this rich and delicious dish, no problem. 

MJ served this to the little mister after he returned from a grueling sixteen-hour overseas flight.  She knew he’d be revived if there was Chicken Paprikash with creamy, whipped cauliflower at the end of the day. 

It’s very rich and indulgent and yet, it’s been part of the low-carb diet plan this summer. Easy too. What’s that? Why yes, fourteen pounds so far, Thanks for asking!

Chicken Paprikash

Eight chicken thighs (with skin and bones)

Eight ounces of brown mushrooms, sliced

3 tablespoons butter

1 onion, chopped

2 tablespoons of paprika

½ cup chicken stock, preferably homemade

1 cup sour cream

S & P (to taste)

Note: You could add sliced peppers too, but we didn't this time. 

Directions

Melt the butter in a heavy frying pan over medium heat and sauté the onions and mushrooms until mushrooms are softened and onions are brown. Remove to a plate.

Using the same pan, brown the chicken over medium heat, adding a bit more butter if the pan is too dry.

Mix the paprika with the chicken stock. 

 

When the chicken is nicely browned, pour the paprika/stock mixture over. 

Heat through and then reduce to simmer, cover

and cook for about 40 minutes.

When the chicken is cooked, remove to a serving platter. 

Stir the sour cream into the liquid in the pan and blend thoroughly. Heat through without boiling.  It will curdle if it boils! 

Cauliflower purée 

 

Cut one medium cauliflower into florets.

Cook in boiling water until soft (about 15 minutes)

Drain and place in a food processor.

Process with 3 to 4 tablespoons butter, or with 3 tablespoons milk or cream and 3 tablespoons Parmesan cheese until smooth. It should look just like mashed potatoes and is good enough to fool people!

Unfortunately, while Cauliflower Purée is delish, it isn't too photogenic on white dishes.  Just saying. Please use your highly developed imaginations.

Serve the Chicken Paprikash with puréed cauliflower (if you are low-carbing), or mashed potatoes or noodles otherwise. But the cauliflower is surprising delicious.

Eagle-eyed raders will not that there are more that 8 thighs here. Made more because it's popular!  And it's an easy recipe to double etc.

It’s very rich so we rounded out our meal with lovely fresh local tomatoes sliced and drizzled with balsamic.

Enjoy your decadent dinner, my friends, and do not fear your scale.

Victoria Abbott is a collaboration between Victoria Maffini and her mother,  Mary Jane Maffini (who insists this IS on her diet).. The Christie Curse, their first book collector mystery, launched in March 2013 and  The Sayers Swindle, the second in the series will be out in December. Please let them know how you like it!   You can pre-order from your favorite bookstore or click here http://tinyurl.com/lrht

There are lots of ways to reach them. Sign up for their newsletter at www.victoria-abbott.com

Pleaase note that Walter the Pug in the series is a dead ringer for Peachy, Victoria's new best friend.  

Come over and friend them on Facebook

www.facebook.com/BookCollectorMysteries   www.facebook.com/maryjane.maffini

Tell them you love the pug!

www.twitter.com/AbbottMysteries

www.pinterest.com/jbinghamkelly