Post by wilderness on Dec 19, 2019 8:59:42 GMT -5
Chicken Paprika-Tasty
Canadian Living
Magazine
4 tsp veg oil, divided
4 chicken legs separated at joint
- s'less b'less breasts are what I usually have so that's what I use
8oz mushrooms, quartered
2 onions, chopped
1 sweet red or green pepper, chopped
2 tbsp paprika
½ tsp each salt and pepper
1 can tomatoes, chopped
2/3 cup chicken broth, divided
1 tbsp ap flour
¾ cup plain yogurt, divided
3 tbsp chopped fresh parsley
In a Dutch oven heat half the oil over medium high heat, brown the chicken in batches. Transfer to a plate. Add the mushrooms to the pan, saute until golden brown, about 3 minutes. Add to plate. Add remaining oil to the pan. Fry the onions and pepper over medium heat until softened, about 5 minutes. Stir in the paprika, salt and pepper. Add tomatoes, breaking them up with a spoon. Stir in half a cup of broth.. Return the mushrooms, chicken and any juices to the pan, nestling the chicken in the sauce. Cover and simmer for 15 minutes then remove cover and simmer further until the juices run clear, when chicken is pierced, about 8 minutes. Mix flour with remaining broth and stir into the sauce, simmer until slightly thickened, about 3 minutes. Remove from heat. Stir in ¼ cup of yogurt and parsley.. Drizzle remaining yogurt overtop of each serving. Serves 4 - 6.
Canadian Living
Magazine
4 tsp veg oil, divided
4 chicken legs separated at joint
- s'less b'less breasts are what I usually have so that's what I use
8oz mushrooms, quartered
2 onions, chopped
1 sweet red or green pepper, chopped
2 tbsp paprika
½ tsp each salt and pepper
1 can tomatoes, chopped
2/3 cup chicken broth, divided
1 tbsp ap flour
¾ cup plain yogurt, divided
3 tbsp chopped fresh parsley
In a Dutch oven heat half the oil over medium high heat, brown the chicken in batches. Transfer to a plate. Add the mushrooms to the pan, saute until golden brown, about 3 minutes. Add to plate. Add remaining oil to the pan. Fry the onions and pepper over medium heat until softened, about 5 minutes. Stir in the paprika, salt and pepper. Add tomatoes, breaking them up with a spoon. Stir in half a cup of broth.. Return the mushrooms, chicken and any juices to the pan, nestling the chicken in the sauce. Cover and simmer for 15 minutes then remove cover and simmer further until the juices run clear, when chicken is pierced, about 8 minutes. Mix flour with remaining broth and stir into the sauce, simmer until slightly thickened, about 3 minutes. Remove from heat. Stir in ¼ cup of yogurt and parsley.. Drizzle remaining yogurt overtop of each serving. Serves 4 - 6.
