Tuesday, November 11, 2008

Chicken Paprika from Wolfgang Puck

I haven't tried this, but I will, and I'll let you know how it is.

Ingredients

* 4 (12-ounce) chicken breasts or 4 half-chickens
* Salt and freshly ground black pepper
* 3 tablespoons sweet paprika
* 2 tablespoons flour
* 1/4 cup peanut oil
* 4 cups onions, thinly sliced
* 2 tablespoons minced garlic
* 1 teaspoon cumin seeds, toasted and ground
* 2 tablespoons tomato paste
* 1 cup tomato, concasse
* 2 tablespoons minced marjoram leaves
* 1 teaspoon minced thyme leaves
* 1 bay leaf
* 2 tablespoons balsamic vinegar
* 1 cup dry white wine
* 2 cups chicken stock
* 1/4 cup heavy cream
* 2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips
* 2 tablespoons minced parsley leaves
* 2 tablespoons creme fraiche
* Napkin Dumplings, recipe follows

Directions

Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.

Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.

Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
Servietten Knudel (Napkin Dumpling):

* 2 ounces butter
* 1 1/2 teaspoons minced garlic
* 1 small onion, minced
* 1 loaf white bread, crust trimmed
* 2 teaspoons minced thyme
* 2 teaspoons minced chives
* 1 teaspoon minced parsley
* 1/4 cup flour
* 1 egg, lightly beaten
* 1/4 cup milk
* Salt and pepper
* Freshly ground nutmeg, to taste

Preheat the oven to 250 degrees F.

In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.

Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.

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