Chicken Paprikash-oh, how I missed you kitchen!

Happy....happy...happy!  After a looong week of working late nights and no cooking, I was oh-so-happy to step back into the kitchen tonight and test my culinary abilities.

For awhile, I've been slightly (err, really) obsessed with paprika--and I've been putting it on just about every meal of my day.  Eggs, check.  Sandwich, check.  Pasta, check.  It's become a wee-bit-of-an-obsession.  So tonight I decided to whip up a modified version of a favorite Hungarian dish--chicken paprikash.

The traditional dish is bit creamy (and delightful really) but Mike's opposed to the whole creamy thing.  (I don't think he knows what he's missing.)  I decided to make the dish w/o and with...which ended up surprisingly fantastic.

This dish is super easy to make and is under thirty minutes.

Kitchen, I love you!


Chicken Paprikash w/ Pappardelle

Ingredients:

1 package bone-in, skin-on chicken drumsticks
4 Tbs olive oil
1 28 oz can whole tomatoes
1 Tbs paprika
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
1/4 tsp. dill
1 Tbs. sour cream
8 oz. pappardelle noodles or egg noodles, cooked as directed.
1/2 tsp salt
1/4 tsp black pepper

Instructions:

In a large skillet, bring 2 Tbs olive oil to heat.  Season both sides of chicken with salt and pepper.  Brown on each side of the chicken, about 5 minutes on each side.  Remove and set aside.  Add remaining 2 Tbs. olive oil to pan, with pepper, garlic and onion.  Saute until tender, about 4 minutes.  Add entire can of tomatoes--breaking them apart as you add them in and with spoon.   Add paprika, salt and pepper.  Bring to boil.  Reduce heat and add chicken back to pan.  Slightly cover and let simmer until chicken is cooked through--about 20 minutes.  While not necessary, you can turn the chicken occasionally to ensure full flavor.

Drain pasta and serve under chicken--ladle with sauce.   Serve as-is for a non-creamy version.  For a creamier (and better!) version, add 1 Tbs sour cream atop the chicken and sprinkle with dill.

Leftovers Done Right: Brisket Rague with Pappardelle Noodles

So, today was my first "official" no-recipe night and I was a wee-bit-nervous with how the hubbs would react to this new dish.  If I haven't said it before, he's a man who knows what he likes to eat-and sticks to it.  To add insult to his lack of culinary adventure, he's also, what I call, a "food purist."  This man likes plain food.  He hates condiments, sauces and the like.  He hates cheese (unless on pizza or macaroni).  He eats salads and potatoes plain.  No salt, no pepper, nada, nothing, zero additives.  He doesn't even put pickles, ketsup and mustard on his burgers. 

BOOORRRING!

Understandably, I approached tonight's leftovers (which he hates) a bit carefully--and tried to make something similar to what I know he likes, but with a different twist.  My muse: spaghetti and meatballs, which he loves.

With my brisket leftovers, I thought that they'd make the perfect, yummy sauce, but wanted something a bit lighter than a thick rague.  I also wanted to try these noodles I'd heard about, but never used.  It's the pappardelle noodle.  Tricky little sucker to find too.  You're probably not going to find it in the supermarket and certainly not at the walmart--you'll have to make a visit to the Whole Foods or a specialty shop to nab this one.  Interestingly enough, you can also order on Amazon.  (If you can't find it, don't dismiss the recipe, your average wide egg noodle will work too!)  The pappardelle noodle is a HUGE hit in Italy and has traditionally been used with thicker meats.  Sounded like a perfect fit for this meal!

For some reason this week I also went a bit crazy at the deli counter and bought a few things I rarely pick up: pancetta for one.  I figured I'd add this into the sauce....because really, who doesn't like pancetta or bacon?

The meal came together rather quickly, less than 30 minutes start to finish.  I served with some yummy homemade french bread (thanks to the fantastic bread maker I scored for Christmas!) and aside from my husband calling it beef stroganoff all night, it was a hit.  We even had seconds.  That's a rarity in our house!

The thrill of cooking something sans-recipe is certainly a mixed bag of emotions--first nerves wondering if it'll turn out right and excitement when it comes together delightfully. 

Looking forward to more exploration!



Ingredients:

2-3 oz. pancetta (sliced from deli)
2 garlic cloves, minced
2 cups cooked brisket, shredded (use leftovers!)
1 cup sauce from brisket
1 can diced tomatoes, with all juices
1/4 cup fresh basil, minced (or 2 tbs of dried basil)
2 Tbs. salt
3/4 bag (1lb) pappardelle noodles (or other wide egg noodle will work)
1/2 cup tomato sauce

Directions:

In a large frying pan over medium heat, cook the pancetta until browned.  Transfer to plate to drain excess fat and cool.  Once pancetta is cook, crumble pancetta.

In the same pan, add the minced garlic and saute until tender.  Add diced tomatoes, basil, sauce from brisket, and tomato sauce.  Bring to boil then reduce to simmer.  Add shredded brisket and pancetta and simmer.

Meanwhile, in a large pot, bring water with salt to a boil, add noodles and cook per package directions.  Cook the noodles al dente.  Drain noodles.

Gradually add the sauce to the drained noodles toss. (Stirring makes the meat bind together, tossing the mixture ensures its evenly mingled with the noodles!)

Serve alone or with grated Parmigiano-Reggiano cheese.  A shredded Asiago works well on this dish too!