HI, everyone!!! *waving*
To those celebrating, HAPPY EASTER! Christ is Risen! I hope you are having a wonderful and blessed Easter Day.
I made something for you. It’s really delicious. And it has my name written all over it!
Why, you ask?
Because there’s chicken, there’s veggies, there’s paprika, and because, quite simply, I grew up on Chicken Paprikash.
In my life, when talking about a certain food, or dish, it usually (like, 99% of the time) is connected to my family. I know this is not unique to me – I’m pretty sure you can all relate in one way or another.
Case in point; we have Grandma’s Rustic Egg Salad in one corner, or in this case, in one blog post, and mom’s Chicken Paprikash in the other.
Not sure if you’ll ever see me saying “my father’s ________ fill in the blank dish”, but it’s all good. Apparently, not everyone was made to cook.
You know what’s cool about this dish? It looks like something you had to slave over, but in reality, most of the time it is on the stove, cooking. The only thing you’re responsible for is chopping. And adding a spice, or two… and you really don’t have to tell anyone just how easy it is to make.
You probably have some chicken breasts in that freezer. Got some onions? Carrots? Tomatoes? Canned will do. Wine?! Heck yeah you do! Get it all together and let’s do this… Chicken Paprikash for dinner, baby!
- 3 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- salt and pepper , to taste
- 4 boneless chicken breast halves , cut crosswise in half
- 2 onions , thinly sliced
- 3 large carrots , roughly chopped
- 1/2 cup flat leaf parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 3 cloves garlic , minced
- 2 fresh tomatoes , roughly chopped
- 1 cup white wine
- 1 cup chicken broth
- 1/2 cup sour cream
- Egg Noodles , cooked
- flat leaf parsley , for garnish
Heat olive oil in a large skillet.
In a large dish or bowl, I use a Pyrex 8x8, whisk together the flour, paprika, salt and pepper.
Place the chicken pieces in the flour mixture and toss until evenly coated; shake off any excess and add to hot oil.
Cook over medium heat until browned; about 4 to 5 minutes on each side.
Remove chicken and set aside.
Add the sliced onions and carrots to the skillet.
Stir in parsley and thyme, and cook for 5 minutes, or until onions are soft.
Add garlic and continue to cook for a minute, or until fragrant.
Mix in the tomatoes.
Pour in wine and chicken broth, and bring to a boil.
Return the chicken pieces to the pan.
Turn down the heat to low, cover, and cook for 1 hour.
Divide the cooked egg noodles among 4 to 6 dinner plates.
Remove the chicken from the pan and set on top of egg noddles.
Whisk the sour cream into the pan and continue to whisk until thoroughly combined; remove from heat.
Spoon the sauce over the chicken and noodles.
Garnish with parsley.