Showing posts with label Chicken Paprikash. Show all posts
Showing posts with label Chicken Paprikash. Show all posts

Saturday, December 7, 2024

Chicken Paprikash #Recipe Peg Cochran/Margaret Loudon

 


Lately the days have been cold and gloomy here in Michigan.  The meteorologists call it "lake effect clouds."  (We also have "lake effect" snow.) I wanted something for dinner that would warm us up.  This chicken paprikash was easy to make and fit the bill perfectly.  I dialed back a bit on the crushed red pepper and it still had plenty of flavor.

1 pound chicken cutlets or chicken breasts sliced horizontally

Salt to taste

¼ tsp ground pepper

2 tablespoons extra-virgin olive oil, divided

1 large onion, halved and sliced

8 ounces white mushrooms, sliced

4 teaspoons sweet paprika

¼ teaspoon crushed red pepper

½ cup low-sodium chicken broth

½ cup sour cream

Chopped parsley for garnish (Optional)

 

Sprinkle chicken with 1/4 teaspoon each salt and pepper or to taste.

Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate and cover to keep warm.


 

Add the remaining 1 tablespoon oil and onions to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned. 


 

Add mushrooms and cook, stirring, until cooked through


 

. Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. 


 

Whisk broth and sour cream together in a small bowl; add to the pan. Bring to a simmer and cook, stirring, until the flavors have melded and the sauce has thickened, 2 to 3 minutes more. 


 


 A Berry Suspicious Death is now out!

 

    AMAZON

BARNES & NOBLE    

 

Weddings are murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The cranberry bogs at Sassamanash Farms have never looked more festive than when Monica’s half-brother celebrates his wedding there. It’s a genuinely joyous occasion, and even greeting a strange assortment of guests and witnessing a heated argument can’t spoil Monica’s mood. But that all changes when one of the guests is found murdered at the reception—and then one of Monica’s employees is accused of doing the deed to get his hands on the dead woman’s money.

It doesn’t take long for Monica to discover that the victim had amassed her fortune by marrying a very wealthy—and very ill—older man. What’s more, the old man’s daughters despised the scheming, gold-digging woman, and thought the inheritance money should have been theirs. That seems like motive enough for murder, but Monica suspects there’s more to this case than simple greed. With her employee in hot water and time running out, Monica will have to act fast to catch the killer, before a case that started with a family wedding ends with her own funeral . ..


AMAZON

                BARNES & NOBLE

 
 

Website

Facebook Page

 

Peg Cochran is the author of the Open Book Series (writing as Margaret Loudon), the Cranberry Cove Series, the Murder, She Repored series, the Farmer's Daughter Series, the Lucille series and the Sweet Nothings Lingerie Series (writing as Meg London.)


 


Friday, January 8, 2021

Chicken Paprikash from @MaddieDayAuthor #giveaway

MADDIE DAY here, with a warm and delicious winter recipe. And a bit of personal back story. 


The first big love of my life was Tibor Derencsenyi, a tall handsome senior in my high school when I was a junior. His intellectual parents had fled Hungary when he was a toddler. We went steady, and he took me to the prom. The relationship ended after he graduated, but thanks to Facebook, we have reconnected. 



Tibor, second from left. I was the "Mini Pep Commissioner" for tennis that spring - leading a cheering group who attended games and supported the team - thus the thanks from the team captain.

In Candy Slain Murder, my latest mystery, I included a Hungarian older gentleman. I borrowed Tibor's first name and Csik, the name of a Hungarian-American fellow I dated in graduate school, for the surname. The resemblance to either stops there! But I'll give away a copy of the book to one commenter here.

Tibor recently posted something about making Chicken Paprikash, so I asked him for the recipe. It also was a perfect way to use some of the delicious paprika my son brought us from his honeymoon in Hungary two years ago. 


Tibor included recipes for galuskas, Hungarian dumplings, and a Hungarian cucumber salad. I decided not to attempt the dumplings and didn't happen to have any pre-made spaetzle around. I served the chicken over pasta, instead.

Chicken Paprikash and Cucumber Salad

Note: I have adapted the recipes a bit. Apologies to Tibor!

Ingredients


Chicken dish:

1 onion, chopped

2 tablespoons olive oil

Two boneless thighs and two breast tenders, cut in bite-sized pieces (he called for one chicken, cut up, but I used what I had, because COVID...)

2 tablespoons good paprika

1/2 bell pepper, diced

1 tomato, diced

3 tablespoons sour cream


Cucumber salad:

One English or two regular cucumbers, peeled and sliced thin

Salt

1/2 teaspoon garlic powder

1 teaspoon sugar

Black pepper to taste

1/2 cup water

2 tablespoons sour cream

2 teaspoons rice vinegar

Paprika


Chicken directions:

Heat oil in a Dutch oven or large saucepan, and saute onions.

Add chicken, stir, and add paprika. Caution: never add paprika to hot oil - it will turn bitter. 

Toss chicken and brown on all sides. 


Turn heat to minimum, and add pepper and tomato and a half teaspoon of salt. 


Cover and simmer for about an hour. If it seems too dry, add a little water. When the chicken is tender, use a slotted spoon to remove to dish, leaving the sauce. Turn off the burner

Stir the sour cream in its container to make it smooth. Mix three tablespoons into sauce and bring to a simmer to thicken. 




Adjust salt and pepper to taste. Add more sour cream if desired. Recombine with chicken and serve hot over dumplings, rice, or pasta.


Salad directions:

Toss the cucumbers with a teaspoon of salt and mix in a bowl with your hand (Tibor says cucumber juice is good for your skin). Let sit 15 minutes in a colander, then briefly rinse.

Squeeze handfuls of cucumber to release their water and transfer all to a bowl.

Mix sugar into 1/2 cup water until it dissolves. Whisk in garlic powder, vinegar, and sour cream. Combine with cucumbers and sprinkle with paprika.


Serve in small bowls next to chicken paprikash. Enjoy with a glass of wine!


Readers: what's your favorite international meal? I'll send one commenter a copy of Candy Slain Murder.

My most recent book is Candy Slain Murder, the eighth Country Store mystery. As with all my books written as Maddie Day, you'll find easy recipes in the back.




The next book out will be the wide release at the end of March of Murder at the Taffy Shop, the second Cozy Capers Book Group Mystery - up for preorder now!




I hope you'll visit Edith Maxwell and me on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Saturday, September 14, 2013

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!