The Crazy Suburban Mom: What's in my pantry for dinner? Chicken...

Wednesday, April 15, 2009

What's in my pantry for dinner? Chicken...

This morning I had 3 frozen chicken thighs (I had pre-sprinkled them with a steak seasoning before freezing) and an onion.

At 5:30 this morning I got out my 1973 version of The Joy of Cooking (It's gem!) and looked under chicken.

Today I will be making Chicken Paprika from page 468,

Cut up as for frying:
A young chicken: about 2 1/2 pounds (I will be using my chicken thighs, skinned)

Melt in a heavy pot:
1 1/2 T. butter
1 1/2 T cooking oil

Add and simmer until golden:

1 C. chopped onions (I will be using my one large onion. At this point my son told me he was going to wait for his ride to school outside. Apparently, all those onions being chopped at 6:55 a.m. was a bit much for him.)
2 t. to 2 T. mild paprika ( I will be using 2 T, of a random unknown cheap paprika when it was on sale.)

1/2 t. salt (I didn't)
2 C. well-seasoned stock ( Since I had enough Better than bouillon for two cups I used this mixed with 2 cups of water and omitted the salt)


Well that chip I ignoring in my stove top seems front and center. Please ignore it.

As soon as these ingredients have reached boiling point, add the chicken. Simmer it, covered, until tender, about and hour.


1 t. flour

1 C. cultured sour cream

Stir it slowly into the pot. Heat the chicken 5 minutes longer but DO NOT BOIL (the sour cream with curdle and it will look most unappetizing) Serve at once. Good with noodles or rice.

I am going to cook it up until you have to add the sour cream. First, because it's morning... Second, because I don't have sour cream... And third because I don't get the idea this is easily reheated... So once the chicken and onions are cooked I'm going to let it cool and refrigerate until I can go get the sour cream... and it's dinner time.

I finished it later and all I can say is 'YUM'

Chicken paprika done!

Except for the sour cream which I had to go and buy it was totally pantry. A good thing about fridging it for a few hours was that I could skim some of the congealed fat off the sauce. Always a positive!

Amazon is selling the 75th anniversay version of this book! It's a not-to-be-missed-classic!

If you've never tried Better Than Bouillon Stock bases they are wonderful. You can buy them in the soup aisle of your market of from amazon. They are much better than stock cubes and you can get many varieties, including organic and low salt. In this recipe I used the spoonful of chicken I had left and the spoonful of vegetable.


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