from The New York Times, April 14, 2016
submitted by
Jeanne Milligan
preparation time:
1 hour
serves 4 to 6
3 to 4 pounds chicken
thighs and drumsticks, or whole chicken legs
Kosher salt and
freshly ground black pepper to taste
1 tablespoon neutral
oil, like canola
3 tablespoons
unsalted butter, divided
1 large yellow or
Spanish onion, peeled and diced
3 cloves garlic,
peeled and minced
3 tablespoons
Hungarian paprika, sweet or hot, or a combination
3 tablespoons
all-purpose flour
1 cup canned crushed
tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth,
homemade or, if not, low-sodium
1 pound egg noodles
¾ cup sour cream
Preheat oven to 400 degrees.
Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter
in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until
the butter is foaming. Sear the chicken
in batches, skin-side down, until it is golden and crisp, 5 to 7 minutes. Then turn the chicken over, and repeat on the
other side, 5 to 7 minutes. Remove
chicken to a plate to rest.
Pour off all but a tablespoon or two of the accumulated fat
in the pot. Return the pot to the stove
over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of
chicken skin, until the onion has softened and gone translucent, approximately
5 minutes. Add the garlic, and stir
again, cooling it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well
to combine, then cook until the mixture is fragrant and the taste of the flour
has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth, then nestle the
chicken back in the pan, skin-side up.
Slide the pan or pot into the oven, cook until the chicken has cooked
through and sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil
over high heat. Cook noodles in the
water until they are almost completely tender, 7 to 8 minutes. Drain the noodles, and toss them in a bowl
with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour
cream to the sauce, stir to combine and ladle it over the whole.
No comments:
Post a Comment