Creamy Chicken Paprika

 

Let’s talk about a pantry staple dream dinner! This oven roasted chicken & veggie dinner is a creation of ((what I consider to be)) pantry essentials. Now, I am aware that my idea of pantry essentials may not line-up with what you consider to be essential to a stocked pantry. So let me go ahead and share the short-list of recipe necessities:

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  • chicken thighs ((bone-in, skin-on))
  • sweet Hungarian paprika
  • tumeric ((this is optional))
  • garlic
  • sugar
  • s & p
  • cornstarch
  • shallots
  • cream
  • white wine ((I used Pinot Grigio))
  • veggies ((carrots, peppers, onions, mushrooms, potatoes — any combo of what you have on hand))
  • rice or mashed potatoes

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For this recipe, there are 2 ways I like to make it depending on whether the chicken is fresh or frozen. Although I will be detailing the recipe using semi-thawed chicken, let me just quickly mention how this recipe works for fresh chicken. Season the skin side with s & p and sear ((in a skillet)) skin-side down until the skin is crisp and some of the fat is rendered. Remove the chicken, drain fat & continue following the remainder of the recipe.

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Turmeric is totally optional – I just love the extra color it adds!

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Cornstarch does a beautiful job of perfectly thickening the paprika gravy as the chicken & veggies roast in the oven.

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Speaking of veggies, this recipe is a “use what you have on hand” recipe. I happened to have a bell pepper, shallot, some mushrooms & a few strips of bacon. Carrots, celery, potatoes & onions are tasty too.

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Let the chicken soak in the cream, wine, spices & cornstarch for 30 minutes to 6 hours.

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Add the chicken, sauce & veggies to a baking dish and roast for 45-55 minutes until chicken is cooked through and the sauce is nicely thickened.

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Serve over rice or mashed potatoes.

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My favorite part of this meal is the addition of sweet paprika. Small amounts of paprika are not easily noticed in a recipe, but when ¼ cup is added, an amazing rustic earthiness develops. The paprika, combined with the cream & wine and perfectly thickened with cornstarch – such deep, rich, old world flavors. All this yumminess is made simple, thanks to a well-stocked pantry. What is a MUST in your pantry??

Creamy Chicken Paprika
Serves 6
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 12 bone-in, skin-on chicken thighs
  2. 1/4 c sweet paprika
  3. 1 T tumeric ((optional))
  4. 4 cloves of garlic, finely diced
  5. 2 T sugar
  6. 1 t each kosher salt & ground black pepper
  7. 1/3 c cornstarch
  8. 2 1/4 c cream
  9. 3/4 c white wine ((I used Pinot Grigio))
  10. 1 medium shallot, thinly sliced
  11. 2-3 c veggies**, chopped ((carrots, peppers, onions, mushrooms, potatoes -- any combo of what you have on hand))
  12. 4 strips applewood smoked bacon, chopped ((optional))
  13. steamed rice or mashed potatoes
Instructions
  1. Preheat oven to 400°*. In a medium mixing bowl, combine paprika, turmeric, garlic, salt & pepper. Add corn starch, cream & white wine, whisking to combine. Place chicken in a large mixing bowl & pour seasoning cream sauce over the chicken, tossing to coat. Cover & allow the chicken to marinate, refrigerated, for 30 minutes to 6 hours. Divide chicken and sauce into a 9" x 13" & an 8" x 8" baking dish, top with chopped veggies and bacon if desired. Bake at 400° for 45-55 minutes, or until sauce is thickened and chicken is cooked through.
  2. Allow to cool for 5-10 minutes before serving over rice or mashed potatoes.
Notes
  1. This recipe works best if the chicken is at least semi-thawed. If totally frozen, adjust cooking time accordingly ((at least 15 minutes)).
  2. *Preheat oven 15 minutes before ready to cook. ((If marinating, don't preheat until after marinating, of course, I am sure you know that already!))
  3. **I have used a variety of veggies, potatoes & onions are a crowd favorite!
  4. ***An alternative cooking method is to sear the chicken, skin side down ((in a large oven-proof skillet)) until the skin is golden & crispy. Drain the skillet of fat, return chicken to the skillet, add seasoned cream sauce & veggies and bake for 30-45 minutes until cooked through and sauce is thickened.
Food for a Year: http://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

 
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