Chicken Paprikash

Here is some definite comfort food that will warm you right up. The spiciness of the paprika and the sweetness of the onions make for a lovely balance.

Chicken Paprikash

Ingredients:

• 2 pounds boneless chicken thighs (or 2 1/2 pound bone-in thighs and legs, if you prefer)
• 2 Tbsp butter
• 2 large sweet onions (sliced lengthwise)
• black pepper to taste
• 2 Tbsp. sweet paprika (also called Hungarian or Spanish)
• 1/2 Tbsp cayenne pepper (or to taste)
• 1/2 tsp. nutmeg
• 1 cup chicken broth

• 1/2 cup sour cream
• salt (to taste)

Instructions:

• Melt the butter in a large frying pan and brown the chicken in the butter. About 4 minutes each side. Remove from pan
• Add the onions, stirring occasionally, be sure to scrap up any bits from the bottom of pan, about 8 minutes until brown.
• Add pepper and paprika to the onions and stir. Add chicken broth and stir, again getting an bits from the bottom. Place the chicken on top of the onions and simmer another 20-30 minutes, until chicken is cooked through (165 degrees).
• Remove the chicken again and remove pan from the heat. Stir in sour cream to make a creamy sauce. Salt to taste. Return the chicken to the pan and coat with sauce.
• Serve with dumplings, spaetzle, noodles, or potatoes.

I usually make spaetzle to go with this, or egg noodles. Here is my Spaetzle recipe, very simple!

Spaetzle

My Swiss-German grandmother made these and I love them as a side, or just plain with a little butter and salt. Posting this to go with my Chicken Paprikash recipe, that is not my grandmother's but I'm pretty sure she would have liked it!

Spaetzle

Ingredients:

• 2 eggs
• 1/2 tsp. salt
• 3/4 cup water (or milk)
• 2 cups flour
• dash of nutmeg

Instructions:

• Combine all ingredients, add the flour last, a little at a time.
• Let rest for about 10 minutes
• Boil a large pot of water
• Drop small amounts of dough into the boiling water. I don't have the technique of my grandmother using a cutting board and knife, so I use the back of a spoon, or you can use a spaetzle maker or cheese grater to make a consistent size.
• When the noodle are done, they will float to the top. Remove with slotted spoon.
• Rinse in a colander in cold water.

Serve with Chicken Paprikash, or add to soup or stews, or fry in a pan with butter.

Whipped Cauliflower

Ahh, whipped cauliflower--some refer to it ask Faux Mashed Potatoes. But there are no such things as a fake potatoes. Potatoes are sacred to me, so don't even try to mess with them. Thanks.

While cauliflower can be prepared similar to mashed potatoes, and can be served in lieu of mashed potatoes, as a low carb option, this is a tasty dish all on it's own.  This is very simple recipe, but it gives a nice consistency and you can dress it up or down as you wish.

Whipped Cauliflower

Ingredients:

• 1 medium head of cauliflower
• 3-4 Tbsp. butter
• 2-3 Tbsp. half and half or heavy cream
• 3 cloves garlic, crushed
• Salt and fresh ground pepper, to taste

Instructions

• Clean and cut up the cauliflower, steam for about 10 minutes, until soft and tender--easily pierced with a fork.
• In a bowl with and immersion blender, add remaining ingredients and whip until smooth.
• Stir in any cheese, herbs, or other additions you wish.
• Serve while hot.