Okay, okay I know I’ve not posted anything since January–I’m a super blog slacker. I absolutely must get my dissertation study up & running by the end of this semester, so I’ve been working to get that accomplished. I’m so very happy to say that I feel really good about the direction things are going & I finally see a faint glimmer of light streaming from this massive dissertation tunnel–it’s still a distant tunnel, but nevertheless that faint glimmer is there. I know you’re not really interested in my dissertation, but I feel I owe you an explanation for my blogosphere absence. Pleeeeeeeeeeease forgive me! 🙂
So, how about a new recipe??? I love, love, love chicken. I could easily eat a different chicken recipe every night of the week. This particular recipe is something I used to enjoy with egg noodles back in my BLC (before low carb) days & hadn’t really thought about it in several years. For some reason it never occurred to me (until recently) to pair this delish chicken dish with something besides noodles. When creating my grocery list a few weeks ago, this recipe popped into my head & I immediately thought, “Why not try this with mashed cauliflower?” That was truly a moment of pure genius! Since then, I think I’ve made this dish three times with cauliflower & it is soooooooooooooooooooooooooo verrrrrrrrrrrrrrrrrrrrrrrry gooooooooooooooooooooooooooood! So good, in fact, my once picky hubby absolutely LOVES it (YAY). 🙂
So without further ado…low carbified Chicken Paprikash:
- 2 pounds of chicken (traditionally Paprikash calls for skin-on, bone-in chicken legs & thighs; however, I don’t like chicken legs or thighs–or dealing with skin or bones–so I always opt for boneless skinless chicken breasts)
- course sea salt
- 1/4 cup butter
- 3 large onions
- 2 Tablespoons sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika
- 1 cup chicken stock
- 1/2 – 1 cup sour cream
- fresh flat-leaf parsley, if you so choose
- salt & pepper to taste
- Coat chicken with course sea salt & set aside for approximately 15-20 minutes.
- Melt the butter in a large pan (large enough to hold all chicken).
- Using a paper towel, pat chicken dry & place all chicken in the pan with melted butter.
- Cook the chicken approximately 3-4 minutes per side on medium high heat. (Chicken should be evenly browned on each side.)
- Remove the chicken from the pan & set aside.
- Slice the onions lengthwise.
- Add onions to the pan & sauté for approximately 10 minutes (until light brown)–stir often.
- Add chicken stock & paprika to the onion mixture & stir well.
- Add chicken pieces back into the pan with onion mixture.
- Cover & simmer for approximately 30 minutes (the cooking time depends on the size of your chicken pieces–you will not need as much cooking time for smaller, thinner pieces & you may need more time for large pieces of chicken–be sure to check your chicken with a meat thermometer for doneness, it should easily reach 165 degrees if your chicken is done)
- Once again, remove chicken from the pan.
- Add sour cream to the onion mixture & stir slowly. Increase the heat (medium to medium-high) so the sauce will warm back up after adding the sour cream.
- Add the chicken back into the pan & spoon sauce over the pieces.
- Add salt & pepper if you prefer.
- Chop some fresh, flat-leaf parsley to sprinkle over your finished entrée.
- Serve the Paprikash over some mashed cauliflower sprinkled with parsley.
- YUM! 😀
(I’m adding a not-so-great Instagram picture, I pinky promise to take a better picture next time I make this PHENOMENAL meal. 🙂 )