Subj : BH&G 2149
To   : ALL
From : DAVE DRUM
Date : Fri Mar 19 2021 16:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoky Chicken Paprikash
 Categories: Poultry, Vegetables, Wine, Herbs, Dairy
      Yield: 4 Servings
 
      4 ts Canola oil
  1 1/4 lb Chicken thighs; boned,
           - skinned, in 1" pieces
    1/2 ts Salt; more to taste
    1/4 ts Fresh ground black pepper;
           - more to taste
      2 md Red bell peppers; cored,
           - seeded, thin sliced
      1 lg Onion; halved, thin sliced
      1 tb Minced fresh garlic
      1 tb Smoked sweet paprika
    1/2 c  Dry white wine
      1 c  Canned crushed tomatoes
    1/2 c  Chicken broth
      1 ts All-purpose flour
    1/3 c  Sour cream
      2 tb Minced fresh dill
      2 ts Fresh lemon juice
           Cooked whole-wheat orzo
           - (opt)
 
  Heat a 12" nonstick skillet over medium-high heat; add 2
  teaspoons of the canola oil. Season the chicken with the
  salt and black pepper; add to the pan. Cook 2 to 3 minutes
  to sear. Turn and cook 2 minutes more. Transfer to a plate
  and tent with foil to keep warm.
  
  Add remaining oil and the bell peppers and onion to
  skillet. Saute, stirring occasionally, until softened, 6
  to 8 minutes. Add the garlic and paprika; saute until
  fragrant, about 1 minute. Add the wine and cook, stirring
  frequently, until nearly evaporated, about 2 minutes. Add
  the tomatoes and chicken broth and bring to a simmer.
  
  Return chicken to skillet, reduce heat to medium low and
  simmer until chicken is just cooked through, 2 to 3
  minutes.
  
  In a small dish, whisk the flour into the sour cream.
  Slowly add to the sauce and simmer 3 minutes more. Stir in
  the dill and lemon juice and season to taste with
  additional salt and black pepper. Serve chicken and sauce
  over whole-wheat orzo if desired.
  
  Fitness | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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