Tuesday, 10 December 2013

Chicken & Sausage
Parprikash is an Eastern European stew.
Flavourful, hot stew is great for the cold weather. 
Sometimes when guests or family are arriving home, they tell me that they can smell the food cooking from outside!
Definitely a warm welcome coming in from the cold..
From all of my studies of different foods around the world, I have noticed sooo
many similarities.
Most foods are alike. 
The change is generally the spices and some veggies that are available around the world.
This stew is quite similar to our Italian stews, 
the difference?
Just the paprika...
so here is a simple stove top dinner that can simmer on low for 1hr. without any fuss...

Chicken & Sausage Paprikash

2 tbsp EVOO
5-6 chicken thighs, bone in for flavour
2 sausages, halved
1/2 red pepper, sliced
1 leek or onion, peeled washed
2 cloves garlic, peeled
1 carrot, peeled, chopped
1 cup cremini or button mushrooms
2 tsp paprika
1 tsp each salt & pepper
pinch of hot pepper flakes
1 tsp oregano or thyme
1 cup white wine
1 cup tomato puree
1 bay leaf
1 tbsp chopped parsley for garnish

Pour the EVOO into a preheated pan. Swirl 
Add the chicken skin side down and the sausages.
Sear on all sides until golden
Add the carrots and leeks, move around
Add the peppers, mushrooms, salt & pepper
When the liquids starts to evaporate and you begin to hear a sizzle...
Add wine
Allow to cook on med high for 5 min to evaporate some of the alcohol and bring to a high simmer.
Add the tomato pureeherbs and pepper flakes
Bring to a boil on med. high heat
Using tongs move the ingredients around so they do not stick as they bubble around.
Turning the meat when needed.
Lower the heat to a simmer and cover leaving the lid slightly ajar to allow steam to escape.
Check for liquids every 10 min.
 Cook for approx. 1 hr in total or
until meat easily tears away with a fork.
Garnish with parsley.
Serve over a whole grain.
I have used quinoa and asparagus spears to complete the meal
Use your imagination: pasta, kamut, wild rice etc....
Enjoy with Love!

No comments:

Post a Comment