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
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Ingredients
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4
free range airchilled small chicken breasts, bone in and skin on
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4 tablespoons
flour mixed with 1 tbl of sweet smoked paprika for dredging chicken
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1/4 teaspoon
freshly ground black pepper
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oil for browning chicken (grapeseed or olive)
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1 tablespoon
Hungarian sweet smoked paprika (or plain sweet paprika is ok)
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1/3 cup
Rainier cherries, pitted, if available, black cherry tomatoes are an alternative
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1
stalk of rhubarb chopped, with some of their stringiness removed
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1/2 cup
red bell pepper, sliced lengths, @ 1/4" wide
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1 cup
red onion loosely chopped
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1 cup
dry white wine
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1 cup
sour cream (or Greek yogurt)
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3 tablespoons
chopped flat leaf parsely
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kosher salt to taste
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additional paprika for garnish
Directions
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Dredge your prepared chicken breasts with flour seasoned with paprika and pepper (and a little salt).
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Heat a heavy pan with a small amount of oil. Stir in 1/2 tbl. paprika.
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Add the floured chicken and brown thoroughly.
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Add the onions, red peppers, and rhubarb. Simmer for @ 5 minutes.
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Next add the cherries.
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Add the wine so the pan sizzles. Reduce. Add half the chopped parsley.
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Reduce to a simmer, cover and let cook until chicken is done (@30-40 minutes depending upon the size).
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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).
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Plate the chicken over spaetzle. Smother it with the sauce. Garnish with chopped parsley and paprika.
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