HUNGARIAN CHICKEN PAPRIKASH

Paprika.  If you are like me, it is ever-present in my spice rack, but rarely used for anything other than the occasional colorful garnish atop deviled eggs or potato salad.  So who would imagine it as the undeniable STAR of the show?  This dish is proof-positive that paprika not only has a distinctive flavor, but a flavor that will surprise and delight your palate with the rich subtle smokiness -- and the unexpected kick -- it brings to this classic Old World chicken dish.

HUNGARIAN CHICKEN PAPRIKASH

8 servings

3 tablespoons olive oil
3 pounds skinless chicken breast halves, drumsticks and/or thighs (in any combination; your choice)
1/2 cup all-purpose flour
3 T. "Szeged" or "Kalocsza" brand Sweet Hungarian Paprika 

1 tsp. "Szeged" brand Hot Hungarian Paprika (or 1/4" tsp. cayenne pepper)

1 tsp. sea salt
1/2 tsp. ground black pepper
1 large onion, peeled & diced
1 additional T. Sweet Hungarian Paprika
4 cups defatted chicken stock
1 T. chicken bouillon ("Better Than Bouillon" soup base)
1 cup sour cream
1/3 cup water
16 ounces fresh-frozen homestyle egg noodles ("Reames" brand, in the freezer case) or 8 oz. dry 'Kluski' egg noodles

Heat the olive oil over medium heat in a large skillet (12") or dutch oven.

Cut the breast pieces into smaller serving-size portions.  Measure the flour, paprika, salt and black pepper into a shallow bowl, mix well,  then dredge each piece of chicken through it to coat thoroughly.   Keep the rest of the seasoned flour for later; do not discard.

Brown the chicken pieces over medium heat in the hot oil for about 10 minutes, turning as needed.  Remove the chicken to a plate.  Don't worry about the chicken not being done; you'll be putting it back into the pan soon.  Reduce the heat to medium-low.  Add the chopped onion and the other 1 tbsp of paprika, and saute until the onion is softened and translucent.  Add a bit more oil if the pan seems too dry. 

Add the chicken broth and stir or whisk gently to deglaze the pan.    Return the chicken pieces to the pan.  There should be enough broth to almost cover the pieces.

Reduce heat, cover, and simmer for about 30 minutes.  While the chicken is cooking, put the sour cream and water into a small bowl and stir until smooth.  Then whisk in the seasoned flour you saved earlier, whisking thoroughly until well-blended and smooth.

Cook the egg noodles per package directions.  You can make your own noodles or buy them.  Look for "kluski" or other "homestyle" egg noodles, which are thick and hearty medium-width noodles that cook up tender yet firm.  They are perfect with this dish.  You could also substitute spaetzle noodles, also cooked per package directions.  I have even used seashell macaroni, and they work fine, so don't worry if you can't find the thick homestyle egg noodles.

Once the chicken is cooked, pull the pot off the heat.  Once again, remove the chicken pieces and set them aside.  Take a couple of large spoonfuls of the hot cooking liquid to the bowl with the sour cream and whisk in.  This warms the sour cream and flour so it doesn't lump.  Then add all of the sour cream mix back to the pot, whisking gently to blend. Put the pan back on the burner, on medium-low, and let it start to bubble.  Transfer the chicken back to the pot.

At this point, taste the sauce and adjust the seasonings to your taste; more salt may be needed.  If you like a spicier dish, add a bit more Hot Paprika (or cayenne pepper) at this time.  Stir well.  Cover and simmer gently for about 5 minutes, stirring occasionally.  Remove from heat.

By now, your noodles should be ready.  Drain well.  Spoon up a bed of noodles to each plate, then top with a piece or two of chicken and a generous portion of sauce.  Sweet & Sour Red Cabbage and a crisp green salad will round out the meal.

QUICK & EASY CHICKEN FRICASSEE

A couple of years ago, my husband gave me the 2-volume set of Julia Child's "Mastering the Art of French Cooking" cookbooks.  Last night, I had half of a nice plump chicken and NO idea what to do with it.  I needed something different, something delicious, and (hopefully) easy.  I grabbed the first book and began browsing the pages.  Eureka!  There!  In Volume 1, page 258:  Fricassée de Poulet á L'Ancienne . . . or, in English, "Old Fashioned Chicken Fricassee with Wine-Flavored Cream Sauce, Onions & Mushrooms".  Julia definitely had my attention.  A quick review told me that I had most of the needed ingredients -- the important ones, anyway -- but the directions seemed a bit fiddly for my limited time-frame.   I decided to just wing it using Julia's recipe as a reference only, and building from there.  Here is my version of this classic dish:

EASY CHICKEN FRICASSEE WITH PEARL ONIONS & MUSHROOMS 

Serves 6

3 T. butter

3 1/2 lb. meaty chicken pieces with bones and skin  (any combination)

ground white pepper

1 clove fresh garlic, finely minced

1 lb. pkg. frozen pearl onions, thawed & drained

12 ounces sliced fresh white mushrooms

1 can Swanson's chicken broth

1 1/2 cups dry white wine (I used Riesling, but a Sauvignon Blanc, a Syrah or Gerwurztraminer would work equally well)

1 bay leaf

1/4 to 1/2 tsp. dried thyme

1 T. dried parlsey

1/4 cup all-purpose flour

3/4 cup light cream (half-and-half)

1/2 tsp. sea salt (or to taste)

8 ounces dried wide egg noodles, cooked per package directions

In between steps for the fricassee, cook the egg noodles per directions, drain, cover and set aside to keep warm.

Melt the butter in a 12" skillet over medium heat.  

If your pearl onions are not yet thawed, now is the time.  Put them in a colander and rinse under tepid running water until all signs of frost or ice are gone.  Drain well.  Set aside.

Next, rinse the chicken pieces and pat dry thoroughly with paper towels.  If the breast halves are very large, cut each into 2 or 3 smaller serving-size pieces.  Put the pieces into the skillet and sprinkle with ground white pepper.  Cook gently for about 10 minutes, turning every minute or so, until the chicken meat firms up nicely, taking care not to let it brown beyond a pale golden color.  Reduce the heat to low, cover, and cook for about 10 more minutes.  Turn as needed to avoid excessive browning.

Remove the chicken pieces to a plate and set aside.

Add the pearl onions, sliced mushrooms, garlic, chicken broth, wine, bay leaf, parsley and thyme to the skillet.  Adjust the heat as needed to get a gentle simmer, cover, and cook all together for about 10 minutes.  Now return the chicken parts to the skillet.  Cover and adjust the heat so everything is simmering gently; continue cooking for 15 to 20 minutes.

Remove the chicken pieces again, using the plate you used earlier.

In a small bowl, whisk the light cream into the flour to make a smooth thickening roux.  Now add the roux slowly to the simmering sauce (about 1/4 at a time, to avoid lumping), stirring or whisking gently as the sauce thickens.  No lumps here!  Taste; add salt as needed. 

Allow to simmer gently for another minute or 2.  Spoon a chicken portion and a generous scoop of the onions, mushrooms & sauce over each serving of hot cooked egg noodles.

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The delicious sauce enhances yet doesn't overwhelm.  The flavor is wonderful!   I served tender spears of first-of-the-season asparagus with our meal.  Green English peas, steamed and buttered, could be served instead.  A crisp salad would also go well.  

My husband, who does not care much for poultry of any sort, declared "This is pretty good".  High praise indeed from my live-in food critic  ;-)