Chicken Paprikash with Gnocchi

One of the best parts about writing a food blog is that our families are always on the lookout for items and ingredients that we can’t get around these parts.  Jess’ brother and sister-in-law recently made a trip to Italy, and they surprised us with this bottle of olive oil from the Castello di Monterinaldi vineyard in Tuscany.  It’s perfect to dip bread in with a little cracked pepper, and it’s also wonderful to splash on steamed vegetables, but I wanted to cook something with it, and I think that nothing tastes better seared in olive oil and a little butter than chicken.  This has been one of the wettest and coldest nights of the winter we’ve yet had, I wanted to do a dish that is filling and will warm a body through and through.  And since a good, savory sauce never hurt anybody, we decided to make Chicken Paprikash – and soak up all that good sauce with some gnocchi.  The olive oil gave our chicken and onions a great flavor, and by the time we were done we were full and satisfied.

Chicken Paprikash

  • Four chicken leg quarters, separated into legs and thighs
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2-3 medium onions
  • 2 tablespoons sweet paprika
  • 1 teaspoon cayenne
  • 1 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 3/4 cup sour cream
  • Salt and pepper

Salt and pepper the chicken pieces liberally.  Slice the onions lengthwise, from stem to stem.  In a heavy-bottomed pan, heat the butter and olive oil until the butter quits foaming and begins to show some color.  Brown the chicken in the butter and oil mixture, cooking for 3-5 minutes on each side – you may have to cook the chicken in two batches.  Once your chicken has developed a good brown color and the skin has begun to crisp, remove the chicken to a platter and set aside.

Add the sliced onions to the pan.  The onions will serve to deglaze the pan here, so be sure and scrape up all those tasty little chicken bits that were left behind.  Cook the onions for 8-10 minutes, or until they’re golden brown.  Add some freshly ground black pepper, salt, the paprika, and the cayenne.  Stir well, then add the chicken stock.  Nestle the chicken pieces on top of the onions and bring to a slow boil.  Reduce heat to a simmer and simmer until the chicken begins to fall from the bone (about an hour).  When the chicken is done, remove from the pot and transfer to a serving dish.  Allow the sauce to cool for five minutes.  Whisk in the sour cream and pour the sauce back over the chicken.  We served ours with gnocchi, but egg noodles, rice, or even roasted potatoes go quite well with this dish.  Enjoy!

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