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Author Notes: Well this is a twist of the traditional chicken paprikash. I loved my grandmother's traditional version. You might think it heresy to pair the beloved sweet red pepper with some cherries and rhubarb, but it makes a surprising combination! If fresh cherries are not available then cherry tomatoes are an alternative. This is best served with homemade spaetzle (flour, eggs, salt and water). It is worth buying a spaetzle maker (which will include a good basic recipe for them) to cut these into a pot of boiling water. When they float to the top, they are done. Note: The first set of uploaded photos do not show the addition of the red peppers. - Sagegreen
- 4 free range airchilled small chicken breasts, bone in and skin on
- 4 tablespoons flour mixed with 1 tbl of sweet smoked paprika for dredging chicken
- 1/4 teaspoon freshly ground black pepper
- oil for browning chicken (grapeseed or olive)
- 1 tablespoon Hungarian sweet smoked paprika (or plain sweet paprika is ok)
- 1/3 cup Rainier cherries, pitted, if available, black cherry tomatoes are an alternative
- 1 stalk of rhubarb chopped, with some of their stringiness removed
- 1/2 cup red bell pepper, sliced lengths, @ 1/4" wide
- 1 cup red onion loosely chopped
- 1 cup dry white wine
- 1 cup sour cream (or Greek yogurt)
- 3 tablespoons chopped flat leaf parsely
- kosher salt to taste
- additional paprika for garnish
- Dredge your prepared chicken breasts with flour seasoned with paprika and pepper (and a little salt).
- Heat a heavy pan with a small amount of oil. Stir in 1/2 tbl. paprika.
- Add the floured chicken and brown thoroughly.
- Add the onions, red peppers, and rhubarb. Simmer for @ 5 minutes.
- Next add the cherries.
- Add the wine so the pan sizzles. Reduce. Add half the chopped parsley.
- Reduce to a simmer, cover and let cook until chicken is done (@30-40 minutes depending upon the size).
- Remove the chicken and stir in the sour cream. Stir in 1/2 tbl. paprika. Return the chicken to the pan. Add a pinch of salt now. Make sure the sour cream has heated through (but don't boil it).
- Plate the chicken over spaetzle. Smother it with the sauce. Garnish with chopped parsley and paprika.
- This recipe was entered in the contest for Your Best Red Pepper Recipe
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Recipe for Cherries