New recipe _ killer chicken thighs with red peppers & onions
I recently developed this recipe, based on an old Italian recipe which I altered and added to quite significantly.B]
Here it is, after testing out several different variations. I love it so much that I now make it almost every week - this for the past 2 months ![/B]
GIVE IT A TRY
CHICKEN PAPRIKA WITH RED PEPPER &ONIONS
RECIPE IS FOR 4 SERVINGS
- 8-10pieces of eitherchicken thighs (bone-in with skin attached), or drumsticks, or combination ofboth.
- 1 medium-size red bell pepper(without seeds or ribs) diced into bite-size pieces (or other veggies of yourchoice ,- e.g. celery &/or carrot pieces). I believe it's best with bell peppers.
- 1 medium onion cut into 3/4"-1" wedges, sliced from the oniontop to it's root end, keeping a bit of the root end attached to each piece ifpossible, in order for the wedges tostay together as much as possible - but don't get hung up on this - onionslivers will do fine.
- 4-6 cloves of garlic - slivered.
- Approx. 1 full cup of white wine,or more if need be.
- 3/4 cup of chicken stock ifavailable, but water will do.
- Approx. 1/4, or 1/5 th approx. -ofa cup each of, maple syrup, honey, lemonjuice (with some zest), cider vinegar (or white wine vinegar), and bourbon.
[B]- 3 -4 tspns. of paprika, and 1 tspn.tomato paste.[/B
- A bit of heat is suggested - either1/2 tspn. hot sauce for example, or up to 1/2 of small jalapeno pepper, finelydiced (seeds & ribs removed). Better still, would be a heaping tspn. ofGourmet Chef mango habanero glaze, if available.
- Remove excess fat and skin fromchicken thighs - pat quite dry with paper toweling - and lightly flour all ofthe chicken pieces - fry pieces on stovetop in a bit of veg oil at medium/high heat approx. 3-5 minutes on each e sideuntil golden-brown (thighs skin-side down to begin with - drumsticks rotatedoccasionally if/when using ) - remove from frypan & set aside.
- Add all of the onion wedges anddiced peppers to the same fry pan and saute on medium heat for several minutes,flipping/turning occasionally until edges/sides begin to sear/ brown somewhat -then remove and layer the roasted mixed veggies into an suitably-sized ovenproof dish, to more or less evenly cover the bottom of the dish. (approx. 14" X 12" dish should do nicely.)
- Place the browned chicken pieces -interspersed - on top of the veggies - more or less evenly spaced from eachother. (Thighs skin side up).
- Add a bit of butter to your frypan, add the garlic slivers and saute for aminute or 2 on med. heat (don't burn the garlic - lol) - then add the whitewine, increase the heat if need be, and allow the wine to simmer until reducedby about 50%.
Meantime, mix/whisk together in abowl all of the other ingredients - i.e. the chicken stock, maple syrup, honey,vinegar, lemon juice & zest, tomato paste, bourbon, and paprika (and dicedjalapeno or hot sauce if using) until well-combined.
-Add this liquid mixture to thereduced wine and allow all to simmer for a few minutes while stirring to ensureit's all well combined - at this time thicken this sauce with some flour, orcorn starch, mixed with water or milk - to increase the consistency to alight/medium sauce consistency - removefrom heat and allow to cool a bit.
- Pour this slightly thickened sauceinto the oven dish until the liquidlevel in the dish more or less covers the veggies, but also reaching the bottom parts of the chickenpieces. If the amount of sauce isinsufficient, add some white wine or chicken stock.
Bake uncovered for approx. 1 hour @350 degrees, occasionally basting the chicken pieces with sauce from the dish.When done, place on broil for 3-4 minutes to further darken the chicken pieceswithout burning them, and serve with whatever sides you've decided on.
Last edited by discuspaul; 02-23-2019 at 11:41 PM.
Reason: Change spacing