On this insanely cold evening, I made a meal that filled the house with rich, warm smells – chicken with paprika and onions, roasted Brussels sprouts and cauliflower and sautéed kale. The whole meal took about 2 hours to prepare, so this isn’t the quickest thing to make, but the sides (especially the kale) are much faster.
The chicken includes a rich sauce, which is delicious over noodles. (I used yolk free egg noodles, because I couldn’t find the whole wheat version at the store this week.) Rice would probably also be good with this. My girls love this recipe and ate as much (if not more) sauce as they did chicken.
The roasted vegetable recipe can be adapted to almost anything you have on hand. It is very simple and highlights the natural flavor of the veggies. I love this with Brussels sprouts because it removes all of the bitterness, but this technique also makes delicious beets, celery root, carrots, onions, potatoes, turnips, and parsnips.
My girls both ate decent portions of the veggies and one asked for seconds of the kale.
Here are the recipes:
Chicken with Paprika and Onions
1 whole cut up chicken
2 tbsp. butter or olive oil
1 onion, sliced
2 tbsp. flour
2½ tbsp. paprika
1½ cups chicken broth
1 bay leaf
Salt and pepper to taste
Remove the skin from the chicken. Heat the butter or olive oil over medium-high heat in a large, deep frying pan and brown the chicken on both sides.
Remove the chicken from the pan and set aside. Add the onions to the pan and cook until soft and slightly browned, about 5 minutes. Add the flour and paprika and cook for 1 minute. Then add the broth and bay leaf. Bring to a boil, stirring to remove the browned bits from the bottom of the pan and make sure the sauce doesn’t stick.
Return the chicken to the pan, reduce the heat to low and cook, covered, for about 25 minutes, stirring occasionally.
When the chicken is cooked through, remove it and keep warm. Simmer the sauce 3-5 minutes until thickened. Taste, adjust seasonings and serve the sauce over the chicken.
Adapted from The Joy of Cooking recipe for Chicken Paprikash
Roasted Brussels Sprouts and Cauliflower
1 bag Brussels sprouts
1 head cauliflower
2 tbsp. olive oil
1 tsp. garlic salt
Preheat the oven to 425°.
Clean the Brussels sprouts by removing the bottoms and the dirty outer leaves. Rinse and cut up the cauliflower into chunks slightly larger than the Brussels sprouts. Put the vegetables into a large flat bottomed baking dish or on a cookie sheet and toss with the olive oil and garlic salt so they are all lightly coated with olive oil. Bake for 15-20 minutes until slightly browned.
1 bunch kale
1 tbsp olive oil
½ tsp. garlic salt
¼ cup water
Splash of balsamic vinegar
Salt and pepper to taste
Remove the kale stems and chop leaves.
Heat olive oil in a frying pan and add kale and garlic salt. Cook until the pan is dry and then add the water. Continue cooking until the water is gone and the kale is soft. Remove from heat, stir in vinegar, adjust seasonings and serve.
Adapted from LocalThyme.com recipe for Sauté of Kale with Garlic and Balsamic Vinegar
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