I bought a 5-pound chicken at the farmers market. Of course after it was purchased, I realized I was a little tired of eating roasted chicken. So, I deboned the sucker and made chicken paprikash.
Chicken Paprikash
serves 4
2 teaspoon canola oil
1 large onion, sliced
8-10 pieces (3-4 pounds) of chicken (cut the breast in half, including wings = 10 pieces)
3 cloves garlic, minced
2 tablespoons paprika, preferably Hungarian
3 tablespoons flour
2 cups chicken broth
1 can (14 ounces) diced tomatoes, or 1-1/2 cups fresh
1/2 pound asparagus, trimmed
1/2 pound egg noodles
1/2 cup plain Greek-style yogurt
1/4 cup parsley, chopped
s & p
Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high heat. Add chicken pieces, skin side down, and cook until skin is browned, about 6 minutes. Flip chicken and cook for 6 more minutes, or until golden. Transfer to a plate. When cool enough to handle, remove skin.
Discard all but one tablespoon of fat from pot and reduce heat to medium. Add onion and cook for about two minutes. Stir frequently and scrape up any browned bits. Add garlic and cook, stirring frequently, 3 minutes. Add paprika, flour, a few pinches of salt and pepper. Stir constantly until paprika is fragrant and mixture begins to thicken, about one minute. Add tomatoes and cook for one minute. Add broth, bring to a boil while continuously whisking. Return chicken to pot, along with any collected juices and reduce heat to medium. Cover and cook until chicken is cooked through, about 20 minutes.
Bring a large pot of water to boil and ready a bowl filled with ice water. Add salt to the boiling water and cook asparagus for 2 minutes. Plunge asparagus into your ice water bowl, but don't dump the boiling water. Add noodles to pot of boiling water and cook according to package instructions. Divide the asparagus between 4 plates. Drain noodles and place on top of asparagus, leaving the tips exposed. Place chicken on top of noodles. Mix yogurt into sauce, stir and ladle over chicken. Garnish with chopped parsley. Enjoy!