Diane's Menu 11/20 - 11/28/2011
Sat 11/20 - Braised Paprika Chicken **, Spinach
Sun 11/21 - Stuffed Pork Chops, Home Fries, Carrots
Mon 11/22 - Pizza
Tue 11/23 - Chicken and Broccoli Roll-ups
Wed 11/24 - Ham, Asparagus, Sweet Potatoes
Thu 11/25 - GUESS!
Fri 11/26 - Pasta and Hot Sausage Marinara
Sat 11/27 - Shrimp and Spinach Risotto
Sun 11/28 - Chicken and Chickpea Curry
*****
Braised Paprika Chicken
Aida Mollenkamp
Recipe courtesy Aida Mollenkamp
Total Time:1 hr 5 min
* Prep: 10 min
* Cook: 55 min
* Yield: 4 servings
Ingredients
* 2 tablespoons kosher salt
* 2 tablespoons smoked paprika
* 1 teaspoon freshly ground black pepper
* 2 1/2 pounds bone-in chicken thighs (about 6 to 8)
* 1 tablespoon vegetable oil
* 2 medium yellow onions, quartered and thinly sliced crosswise
* Salt and freshly ground black pepper
* 1 medium russet potato, small dice
* 2 cups low-sodium chicken broth
Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.
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