Tom's Paprika Chicken
Recipe from the Williams-Sonoma Slow Cooking Cookbook. I highly recommend the book; it has amazing photographs and so many delicious recipes for both stovetop and slow cooker! I bought it at one of the Williams-Sonoma stores, but I'm sure you can find it online.
Recipe from the Williams-Sonoma Slow Cooking Cookbook. I highly recommend the book; it has amazing photographs and so many delicious recipes for both stovetop and slow cooker! I bought it at one of the Williams-Sonoma stores, but I'm sure you can find it online.
- 1/2 cup sour cream
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped
- paprika chicken
- 3 1/2 pounds whole chicken cut into eight serving pieces
- to taste salt and pepper
- 2 yellow onions finely chopped
- 1 green bell pepper finely chopped
- 2 tablespoons sweet paprika
- 2 tomatoes seeded and chopped
- buttered egg noodles
- to taste salt and pepper
- 3/4 pound dried egg noodles
- Carbohydrate 48.3369267455177 g
- Cholesterol 278.990527397986 mg
- Fat 60.0945326774105 g
- Fiber 4.23440229762373 g
- Protein 59.5510399866347 g
- Saturated Fat 20.2678419834383 g
- Serving Size 1 1 Serving (558g)
- Sodium 634.967965869422 mg
- Sugar 44.1025244478939 g
- Trans Fat 5.22967743364753 g
- Calories 978 calories
Step-by-step
- Season the chicken all over with salt and pepper. In a large dutch oven over medium-high heat, melt the butter with the canola oil. Working in batches if necessary, add the chicken and cook, turning frequently, until browned, about 10 minutes. Remove from the pan and set aside.
- Pour off all but 1 tablespoon of the fat in the pan. Add the onions, bell pepper and paprika and saute over medium-high heat until softened, about 5 minutes. Stir in the broth and tomatoes and deglaze the pan, stirring and scraping up the browned bits (fond) on the bottom of the pan with a wooden spoon.
- Add chicken back into the pan. Cover and cook over medium heat until the chicken is tender and opaque throughout, about 45 minutes. Transfer the chicken to a platter and cover loosely with aliuminum foil to keep warm. Bring the cooking liquid to a boil over high heat and cook, uncovered, until slightly thickened, about 2 minutes. Remove from the heat, stir in the sour cream, and season to taste with salt and pepper.
- Meanwhile: Bring a large pot of water to a boil. Add 2 tablespoons salt and the egg noddles, stir well, and cook, stirring occasionally, until al dente, according to the package direction. While the pasta is cooking, in a small frying pan over medium heat, melt the butter. Continue to cook, swirling the pan, until the butter turns golden and has a nutty fragrance, 1-2 minutes. When the pasta is done, drain well and transfer to a serving bowl. Pour the butter over the noddles. Add the parsley and toss to coat the noodles. Season to taste with salt and pepper and toss again. Serve at once!
Cooking a bone-in, eight-piece chicken without relying solely on a digital instant-read thermometer requires attention to structural cues in the meat. When braising poultry parts in a thick vegetable and broth reduction, the primary indicator of doneness is physical resistance. Piercing the thickest part of the thigh should yield juice that runs entirely clear rather than pink. Furthermore, the meat should pull away slightly from the bone ends, exposing the joints. Because bone conducts heat differently than dense muscle tissue, visual checking ensures that the interior portions reach safety without overcooking the more delicate breast pieces.
Sweet paprika forms the aromatic foundation of the braising liquid, blooming in the rendered fat alongside finely chopped onions and bell peppers. When deglazing the Dutch oven with chicken broth, scraping the browned fond from the bottom of the pan incorporates concentrated savory notes into the sauce. Boiling the reduced liquid briefly before whisking in the sour cream prevents the dairy from curdling under high heat. Tossing drained egg noodles in browned butter just before service adds a nutty aroma that balances the slight acidity of the sour cream sauce.
Adjusting this formulation for smaller or larger yields requires maintaining the ratio of aromatic vegetables to braising liquid so the sauce achieves proper consistency without excessive boiling. Halving the recipe works efficiently in a standard three-quart braiser, though cooking times for the chicken pieces may decrease by roughly five to ten minutes due to the reduced volume in the pot. Conversely, doubling the batch demands a larger vessel to prevent overcrowding the meat during the initial browning phase.
