chicken thighs

Delicious Chicken Paprikash, Fast or Slow Cooking

March 3, 2020 by Becky Spoon

This Chicken Paprikash can be made in your Instant Pot pressure cooking or you can set it on the slow cooking mode or use another slow cooker. I used the pressure cooking method and the entire dish was complete in less than 30 minutes of which 10 of that was allowing the chicken to rest after 10 minutes of cooking.

Even my husband loved this. He loves the Hamburger Stroganoff that’s loaded with sour cream over egg noodles, so I thought he’d love this because the sauce also has sour cream and lots of dill. Love both of those flavors. The tartness of sour cream mixed with fresh dill is delicious.

I saw this recipe in the January-February 2020 issue of the Milk Street publication. By the way if you are’t familiar with the milk Street publicaton, check it out!

Fast or Slow Cooking – Chicken Paprikash

This recipe calls for a sweet paprika. I had a sweet smoke paprika on hand so that is what I used. If you can’t find sweet paprika in your local grocery store here is a link of some that I’ve purchased before. https://amzn.to/39h8vyZ

This is a Hungarian dish, so the sweet Hungarian paprika is a good choice. Make sure you use fresh paprika, because a stale paprika that’s been in your pantry for years will taste flavorless and dull.

You also want to use regular sour cream. The low fat will make your dish lack richness and will result in a watery dish.

Here’s the Hamburger Stroganoff for you to try also. My husband loves the stroganoff and it is such an easy dish for a weeknight and the kids love it too. Add a green vegetable and you have a perfect meal for your family.

Fast or Slow Cooking – Chicken Paprikash

Here’s the recipe for the Paprikash! Hope you try it soon and enjoy!

Chicken Paprikash

Print Recipe

Course dinner, Lunch, Main Course

Cuisine Hungarian

Servings 4 servings

Ingredients

2 tbsps salted butter
1 large onion, finely chopped
kosher salt and ground black pepper
2 tbsp sweet paprika
1 tbsp tomato paste
3 lbs bone in, skin on chicken thighs, skin removed and discarded after cooking
1 cup sour cream
1 tbsp cornstarch
4 tbsp chopped fresh dill, divided

Instructions

START: On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until the onion is golden brown, about 6 minutes. Add the paprika and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in ½ cup water, scraping up the browned bits. Nestle in the chicken in an even layer, slightly overlapping the pieces if needed.
Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
SLOW: Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/Low. Set the cooking time for 3 to 4 hours; the chicken is done when a skewer inserted into the largest thigh meets no resistance. Press Cancel, then carefully open the pot.
FINISH: Using tongs, transfer the chicken to a dish and tent with foil. In a small bowl, whisk together the sour cream and cornstarch. Stir the mixture into the pot, then select More/High Sauté and cook, whisking constantly, until the sauce begins to simmer and is lightly thickened. Press Cancel to turn off the pot, then taste and season with salt and pepper. Stir in 2 tablespoons of dill. Using potholders, carefully remove the insert from the housing and pour the sauce over the chicken. Sprinkle with the remaining 2 tablespoons dill.

Keyword chicken, chicken paprika, egg noodles, hungarian, paprika, sour cream

Simple, Delicious Chicken Thighs Braised with Tomatoes, Onions, and Garlic

October 4, 2019 by Becky Spoon

This recipe of Chicken Thighs Braised with Tomatoes, Onions, and Garlic is delicious. “Braising or stewing meat is a long, slow, gentle process of cooking with moist heat in a small amount of liquid in a covered pot. A braise is typically made from larger pieces of meat, frequently still on the bone, while a stew is made from smaller pieces of meat cut into even-size chunks and cooked in a bit more liquid than a braise, almost enough to cover. ” These comments are from Alice Waters from her book “The Art of Simple Food” where I originally got this recipe.

I love to braise meats, especially inexpensive cuts of meat that are a little tough. Because it takes a while to cook, it may seem that a braised dish is difficult. It really is easy. After the initial browning of the meat, sautéing vegetables, garlic and such, then adding herbs and a liquid you’re all set with a dish that you can place a lid on, reduce your heat to a simmer and go about your business as it cooks.

You can simmer this dish on the stovetop or place it in the oven at a low temperature like 325. If you have an Instant Pot, you can brown the meat on your sauté mode, remove and add the vegetables and cook until translucent, return your meat, add your liquid and set for the meat mode and this dish can be complete in 30 minutes!

Something I originally meant to do on my blog was to feature my favorite cookbooks and post recipes from those books. Well, better late than never, I’m going to start doing that occasionally. I love cookbooks. I collect them and I now have quite a collection. I actually have cooked from every one of them and I’m going to share them with you from time to time!

Alice’s book is a fabulous book that every cook needs in their cookbook repertoire. My son gave me this cookbook many years ago for a birthday present. I just love it. Alice Waters is an amazing chef who started the famous restaurant Chez Panisse. Her philosophy is about having the best and tastiest ingredients that you cook very simple that are extraordinary b because they tastes like what it is! Here is a link for Alice Water’s cookbook, The Art of Simple Food: https://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794/ref=sr_1_1?crid=39H3RQ1IQ60KL&keywords=the+art+of+simple+food&qid=1570233098&sprefix=the+art+of+simple+food%2Caps%2C230&sr=8-1.

Simple, Delicious Chicken Thighs Braised with Tomatoes, Onions, and Garlic

I served this recipe with a simple risotto that was cooked with a little onion and finished with parmesan cheese. Rice or a pasta would certainly work too. A similar dish is my Chicken Cacciatore. it is also a braised dish but with Italian spices that changes the flavor. Here’s the link for the Chicken Cacciatore: https://the2spoons.com/comfort-food-my-chicken-cacciatore-with-pasta/.

Chicken Thighs Braised with Tomatoes, Onions, and Garlic

Alice’s recipe calls for chicken legs, but I wanted to use thighs, but the end result is pretty much the same. Here’s her recipe! Enjoy!

Chicken Thighs Braised with Tomatoes, Onions, and Garlic

Print Recipe

Course dinner, Lunch, Main Course

Cuisine American

Servings 4 servings

Ingredients

4 chicken thighs or legs
salt and fresh ground black pepper
2 tbsp olive oil
2 onions, sliced thick or diced large
4 garlic cloves, sliced thin
1 bay leaf
1 small rosemary sprig
4 tomatoes, diced coarse, or 1 small (12 oun ce) can organic whole tomatoes, diced (including juice)
1 cup chicken broth

Instructions

Season the day before if possible the chicken thighs or the chicken legs with salt and fresh ground black pepper.
Heat a heavy bottomed pan over mediim heat. Add 2 tablespoons olive oil. Place the chicken into the pan, skin side down and cook until crisp and brown, about 12 minutes.
Turn and cook for another 4 minutes. Remove the chicken.
Add the onions and cook until translucent, about 5 minutes. Add and cook for about 2 minutes the garlic cloves, bay leaf and rosemary sprig.
Add and cook the tomatoes for 5 minutes, scraping up any rown gits from the bottom of the pan.
Add the chicken back to the pan with the skin side up and pour in any juices that collected. Add the chicken broth. The liquid should reach halfway up the chicken; add more if needed. Bring to a boil and then turn down to a simmer. Cover and cook at a bare simmer or in a 325 degree oven for 45 minutes. Taste for salt and adjust as needed. Return to the pan and serve.

Keyword braising, chicken, chicken thighs, chicken thighs braised, dinner, lunch, main course

easy chicken thighs & creamy bacon mushroom sauce.

January 25, 2019 by Becky Spoon

I loved this Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce. It is so easy for a weeknight or weekend meal or when things get back to normal, for a friends gathering. Thighs are economical and I personally prefer the chicken thigh over the chicken breast because of the juiciness. These thighs are juicy and delicious with this mushroom cream sauce.

easy chicken thighs & creamy bacon mushroom sauce.

Seasoned with just salt and pepper and Italian Seasoning these delicious baked chicken thighs yield crispy yet tender, succulent results! The Italian Seasoning gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish. Add the mushrooms and cream sauce, and this recipe is to die for!

I did cook these in a non stick skillet that I could slide into the oven to finish. I love the carbon steel non stick skillets! Here is a link for a carbon steel I love: https://amzn.to/2SBdOCO

I served these with sauteed spinach. Here’s the link for my recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Garlicky Sautéed Spinach with Red Pepper Flakes

Along with this Roasted Garlic and Cauliflower Mash which is delicious. Here’s the link for my recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Here’s the recipe for this delicious meal. Hope you enjoy this!

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs & Creamy Mushroom Bacon Sauce

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course dinner, Main Course

Cuisine American

Servings 4 servings

Ingredients

Chicken Thighs

4 chicken thigs, skin on and bone in
1 tbsp extra virgin olive oilor the bacon drippings
salt and pepper
Italian Seasoning, Dried

Mushroom Sauce

5 slices bacon
6-8 oz button mushrooms or baby bella, sliced
1-2 cups heavy cream
salt and pepper to taste
Fresh Thyme
3 tbsp butter
1 tbsp extra virgin olive oil

Instructions

For the Chicken

Preheat the oven to 350 degrees F.
Cook the bacon in a skillet until crisp and set aside.
Salt and pepper the chicken thighs on both sides and sprinkle with the Italian Seasoning. Add the chicken skin side down in the same skillet you cooked the bacon for 5-7 minutes until nicely browned. If you don’t want to cook them in the bacon drippings, you can remove, wipe the skillet clean and add extra virgin olive oil.
Transfer the chicken, skin side up, to a sheet pan and bake for about 20 minutes or until the internal temperature reaches 165 degrees.

For the Mushroom Sauce

Discard the bacon drippings and wipe the skillet clean. Add the butter and olive oil and heat adding the mushrooms. Lightly season the mushrooms with a little salt and pepper, you can adjust later. Cook the mushrooms until they are slightly caramelized, about 5 minutes.
Add the bacon that has been chopped to the skillet. Add the heavy cream, starting with one cup and add more as you need. I used about 2 cups. Add the Thyme, bring to a boil and reduce to simmer and continue to cook until the sauce has reduced. Check for salt.
Add the chicken thighs and the pan drippings to the mushroom and bacon sauce, spooning the sauce and mushrooms on top of the chicken thighs.

Keyword chicken, chicken with mushroom sauce