Waiter, There is Too Much Pepper on My Paprikash {Chicken Paprikash}

This scene from When Harry Met Sally always makes me smile. It also gets stuck in my head at the weirdest moments, and the word paprikash goes round and round in my brain until something else equally as annoying gets lodged in there.

The thing about that movie that strikes me today, in particular, is Sally’s need for control in her life.  She likes everything to be “just so.”  It’s what makes scenes like the one above (and the infamous diner scene) so noteworthy.  Sally steps out of her buttoned-up facade for a moment and does something so unexpected, so out of character, that we’re pleasantly surprised.

Life is like that – we go along blissfully thinking we are in control of our day (or our destiny). Then, something comes along to remind us that really, no, we are, indeed, not in control.  As much as we plan, schedule and organize, inevitably we discover that we don’t live in a vacuum or a bubble and forces beyond our control can throw our carefully laid plans into chaos.

I’m learning to roll with it.  Like Sally Albright, I often find myself outside my neatly planned comfort zone.  Sometimes it’s because I push myself, but most of the time it’s because someone else has pushed me there (either deliberately, or by accident).  It’s nerve-wracking.  But, it can also be a catalyst for growth.

The fact that I haven’t posted a recipe here since February is testament to my inability to control everything.  Happily, this recipe for Chicken Paprikash lends itself to a chaotic lifestyle.  It uses ingredients you probably have in your kitchen and pantry, and it can either be done on the stovetop and in the oven on a lazy Sunday afternoon, or in the crockpot on a busy weekday.  And the result is something deeply satisfying.  And not too peppery.  Because no-one wants too much pepper on their paprikash.

chicken paprikash

Chicken Paprikash | prep time: 3 minutes | cook time: 2 hours (for stovetop/oven version; 4-6 hours if cooking in crockpot on low). | yields: 6 servings

Ingredients

  • 2 lbs. boneless, skinless chicken thighs, seasoned with salt and black pepper
  • 2 Tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup sweet paprika
  • 1 bay leaf
  • 1 cup chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 cup sour cream
  • 1 lb. egg noodles, prepared according to package instructions

Cooking Instructions

  1. Preheat oven to 300F
  2. Heat olive oil in an oven-safe saute pan on the stove top
  3. Place seasoned chicken thighs in a single layer in the saute pan, browning on both sides.  You may have to work in batches in order to avoid over-crowding the pan.  Remove from the pan and set aside.
  4. Place sliced onions in the saute pan and reduce heat slightly.  Cook onions until softened and translucent in color, about 10 minutes.
  5. Add garlic and paprika and stir through.
  6. Add chicken broth and whisk to pick up any browned bits on the bottom of the pan.
  7. Add chicken back to the pan along with the bay leaf
  8. Cover pan and place in preheated oven.  Allow to braise for one and half hours.
  9. Prepare egg noodles according to package directions
  10. Remove the saute pan from the oven and place back on the stove top
  11. Remove chicken from pan and set aside
  12. Turn on burner under saute pan and allow to come to a boil.  Boil until sauce thickens and reduces by half.
  13. Remove sauce from heat and add 1 cup sour cream, whisking to combine.
  14. Add chicken back to pan.
  15. Serve chicken with sauce over prepared egg noodles.
  16. Enjoy!

To prepare in crock pot – follow cooking instructions up to step 6, then put all ingredients, including chicken and bay leaf, into crock pot and set for 4-6 hours.  Then pick back up with steps 11-16.

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Where Have You Been All My Life? {Cast Iron Roast Chicken}

Kids, I’ve had a revelation.  An absolute epiphany.

I’ve seen the light.

Today, I discovered the secret to fast, perfectly roasted chicken.

Two and a half  years into this blogging experience, and I’ve finally found a roast chicken recipe I feel confident sharing.  That just seems wrong somehow.

Do you ever feel like you’re doing things all wrong?  Swimming upstream?  Trying to come in through the out door?

That’s the way it’s been with me and roast chicken.  Try as I might over the years, I’ve never been comfortable with cooking a whole chicken in the oven.  I’ve tried a multitude of techniques – high-heat roasting, low-heat roasting, splitting and splaying, with vegetables, without vegetables, with butter and herbs under the skin, stuffed with citrus and herbs.  Sometimes with success, but most often I’d end up either overcooking or undercooking the poor bird (neither of which is desirable).   I really thought I’d tried just about everything.

Well, almost everything.  Yesterday afternoon I decided to do something I should have done a long time ago.  I asked myself “what would Bittman do?”

I had a 3-4 lb. chicken in the fridge that I needed to get prepped and cooked in under an hour, so  I turned to Mark Bittman’s How to Cook Everything.  And lo and behold – there it was. A method I hadn’t tried before, and an intriguing one at that.

Maybe you’ve seen this before.  After discovering how easy it was, I did a little online search to see if maybe I’d just been living under a rock.  As it turns out, this method (or a similar one) has been featured here, here and here.  So yes, under a rock I have been.  But no more.

Now I’m enlightened.

And so, my friends, are you.  Grab your cast iron skillets and go forth and roast some chicken.  And rejoice.

Cast Iron Roast Chicken

Adapted from How to Cook Everything by Mark Bittman

prep time 10 minutes

cook time: 45 minutes

serves: 4-6

Ingredients

  • 1 3-4 lb. chicken
  • 4 tablespoons olive oil
  • 1 tablespoon good-quality paprika*
  • salt and pepper
  1. Begin by preheating your oven to 425F**.
  2. Place your cast iron skillet on a low rack  in the oven while it preheats.
  3. Remove your chicken from the packaging and pat it dry with a paper towel (if there’s a packet of parts in the cavity, be sure to remove that, too).
  4. Combine the olive oil and paprika in a small bowl, and rub it all over the chicken – get some inside the cavity as well.
  5. Sprinkle the chicken all over with salt and pepper.
  6. Once the oven is good and hot (and the skillet, too), transfer the seasoned chicken to the hot skillet.
  7. Let roast at 425F for 45 minutes, or until the meat registers 150-155F on a meat thermometer (it will continue to cook after you take it out of the oven).
  8. Remove from the oven and let rest for 10-15 minutes before carving and serving.
  9. Enjoy!

*You can use pretty much any seasonings you want here.  The paprika is nice, but you could also use garlic and herbs, or lemon and herbs, or go a more Latin route and use cumin and chili powder, or even Asian with soy sauce and ginger.  Get creative.  What’s important here is the technique.  

**Bittman recommends a temperature of 450F, and some of the other recipes I’ve seen call for 475F.  I did mine at 425F, and it was perfectly done after 45 minutes.  Sometimes I think my oven runs hot, though, so there’s that.  If you do it at one of the higher temperatures, check it after 35 minutes, just to be sure it’s not getting to dried out.