It is time once again for Daring Cooks, and I have to say that this challenge has been my favorite thus far. Not because it taught me something new, but because it yielded an amazing dish! The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising! Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”. While I did not opt to use any of the recipes supplied, I did use the standard braising technique that I have come to know and love.
I came across this recipe for Braised Paprika Chicken and it looked so good, and I knew it was perfect for this challenge. The sauce is creamy and delicious. adn the chicken is fall-apart-in-your-mouth good! It takes a little longer than your average weeknight meal, but it is SO worth it!! (I feel like I’ve said that before, recently, but braising has that effect!)
Braised Paprika Chicken
Adapted from: Eating Well
- 3 lbs boneless, skinless chicken thighs
- 3/4 tsp course salt, divided
- 1/2 tsp ground pepper
- 2 Tbsp canola oil
- 1 Tbsp butter
- 4 cups finely diced onions
- Pinch of sugar
- 1 cup diced red bell pepper
- 2 Tbsp tomato paste
- 2 Tbsp sweet paprika
- 1 tsp crushed red pepper
- 1 tsp dried marjoram
- 1 cup reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 2 Tbsp chives
- Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
- Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
- Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
- Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
- When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute.
- Top with chives and serve over rice.