Ams Chicken Paprikash Lasagna Food

CHICKEN PAPRIKASH

Steps:

• Bring a pot of salted water to a boil. Meanwhile, cook the bacon in a separate pot over medium heat, 2 minutes. Add the onion and bell pepper and cook 3 more minutes. Combine the flour, paprika, marjoram and 1 teaspoon salt in a large bowl; add the chicken and toss to coat. Push the bacon and vegetables to one side of the pot and increase the heat to medium high. Add the chicken and any remaining flour mixture to the other side and cook, turning, until browned, about 6 minutes. Stir together the chicken, bacon and vegetables and cook 2 more minutes. Add the chicken broth and bring to a boil. Stir, then reduce the heat to medium low. Cover and simmer until the chicken is almost cooked through, about 10 more minutes. Meanwhile, add the noodles to the boiling water and cook as the label directs; drain. Uncover the pot with the chicken, increase the heat to high and cook 2 minutes. Reduce the heat to low, stir in the sour cream and parsley and cook 2 more minutes. Season with salt. Serve over the noodles.
• Photograph by Antonis Achilleos

AM'S CHICKEN PAPRIKASH LASAGNA

Steps:

• Combine roux ingredients on stove, simmer until thickened-set aside will continue to thicken.
• In skillet, melt butter; add onion until soft, lower heat and try not to brown (15 minutes).
• [Boil water and make lasagna noodles].
• In a separate pot, add chicken-season with salt and pepper, add 2 cups chicken broth, cover and cook through (15 minutes).
• To onion skillet, slowly add roux and 1 cup chicken broth, simmer until thick (5 minutes).
• To skillet, add parsley, chives, 2 tbsp paprika, tomatoes; return to a low boil then simmer.
• Uncover chicken pot, raise heat to evaporate some stock (5 mins).
• To skillet, add Sour Cream, and simmer (If not thickened enough add flour/water mixture to thicken).
• Slowly add chicken to filling mixture, taste add more paprika if necessary.
• In baking dish spray with cooking spray add few pieces of butter.
• Layer noodles and add half of the sauce, add another layer of noodles, then remainder of sauce, 3rd layer of noodles and place pieces of butter on top and cover. (Optional: Can put shredded Parmesan cheese on top).
• Put in oven at 350°F to melt butter.
• Go breathe and when you're ready it's done!

CHICKEN PAPRIKASH

Steps:

• Season the chicken pieces generously with salt and pepper.
• In a large Dutch Oven (or braiser), over medium-high heat, add the oil and, once hot, add the chicken, skin side down. Brown on all sides, about 3-4 minutes per side, or until golden brown. Remove and reserve on a plate.
• Add the chopped onion and garlic, sautéing until the onions are translucent and the garlic is fragrant, about 2-3 minutes. Briefly remove the pot from the heat and stir in the paprika. The residual heat will help toast it slightly without burning it.
• Return the pot to the heat and add the white wine, if using. Cook, scraping all the browned bits from the bottom of the pot, until reduced considerably, about 1-2 minutes.
• Pour in the chicken broth and crushed tomatoes. Season with salt and pepper.
• Return the chicken to the pot, making sure every piece is surronded by the liquid. The liquid doesn't have to completely cover it. Reduce the heat to a simmer, cover and cook for 30 to 40 minutes or until the chicken pieces are tender and a thermometer inserted in their thickest part reads at least 175º.
• In a bowl, combine the sour cream with a ladleful or two of the hot liquid from the pot. Whisk until incorporated. Then, add the flour and mix until no lumps remain.
• Transfer the chicken pieces to a serving dish. Raise the heat to medium-high and pour the tempered sour cream mixture into the sauce. Cook until thickened to the desired consistency.
• Taste for seasoning and adjust salt and pepper if necessary.
• Pour the sauce over the chicken, garnish with the chopped parsley (if using) and serve immediately, over nokedli, spätzle or egg noodles.

CHEF JOHN'S CHICKEN PAPRIKASH

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.