Friday, October 2, 2015

Chicken Paprikash

From top: 2015, 2014, 2013
We've done some ArtPrize exploring as a family. I'm not as impressed as former years, but it has still been nice to wander around our downtown area.

We took our requisite photo on the bench, by the fountain, in the ritzy hotel. From these three photos from the past three ArtPrizes, we can surmise a couple things...

-Meres' hair is never brushed, let alone, styled.
-All the kids have changed a lot in two years, but especially LC and BMV.
-Freckles for some reason feels compelled to rein in Meres. Which irritates her, and never works the way he intends.
-For the most part, my kids photo-smile rather awkwardly.


I bought 4 bushels of apples this week. The orchard I've picked at for years and years, doesn't let people pick in their apple orchard anymore. But, they do have massive bins that you can pick your apples from. And, while I do appreciate the hayride/apple-picking experience, I also appreciate efficiency. Between a batch of applesauce just for eating, one batch canned, and a candy apple bar with our Wednesday small group, we've already worked our way through almost an entire bushel. I'm thinking we will be visiting our apple orchard again this year.

School is clicking along quite well. We are all really enjoying our multiple lecture series on Fridays. BMV finished reading through the Illiad, and wrote a good book report on it. He has moved on to the Odyssey. (one of these days I will actually learn how to correctly spell that word...) We've put in a solid month of school, and I am quite delighted about that fact. Only 7 or so, more to go.

We ran our half-marathon. It was my slowest one yet, but I really was happy with how I did. My pace evened out to 9:33, which I think isn't that bad for 13.1 miles. After all, I lived to tell about it. We are signed up for a Turkey Trot in Texas on Thanksgiving day, but it is only a 10k, so we are in a more restive mode of training.

Most everyone here in our house is either still in the throes of their colds, or are experiencing allergies due to the weather changes. 

All this cooler weather has been great for making cool weather food. Like soups (Tortellini in Brodo, Potato, Cream of Broccoli), and mashed potatoes, and casseroles and other various and sundry comfort foods. Ummm...delicious!

Today's recipe is a family favorite. I used to make it a lot more when my kids couldn't have milk. It has sour cream, but not enough to bother any of my kids. 

Chicken Paprikash is Hungarian. The chicken is brazed, and then stewed in a gravy mixture. Which gets thickened, and then served over egg noodles. It is not spicy. The flavors are mild. It is good food for even picky eaters.


Chicken Paprikash on Egg Noodles
Prep time: 10 minutes, Cook time: 50 minutes, Total time: 1 hour
3 Tbsp flour
6 to 8 chicken thighs, skin removed
4 Tbsp butter
2 envelopes chicken gravy mix
2 cups water
1 onion
1 green pepper
1 Tbsp paprika
16 ounces wide egg noodles
1/2 cup soft bread crumbs
1/2 cup sour cream
1/8 tsp pepper

-Place the flour in a resealable plastic bag. Add the chicken thighs and shake to coat.
-Melt the butter in a large skillet over medium high heat. Add chicken. Cook 4-5 minutes per side until light golden brown.
-Chop the onions. Thinly slice the green pepper.
-In a small bowl, combine the gravy mix and water. Stir until smooth. Add the paprika, peppers and onions.Pour over the chicken in the skillet. Cover. Cook over low heat for 40-45 minutes until the chicken is fork tender, stirring occasionally. Skim fat from the surface and discard.
-Cook the noodles according to package directions. Drain.
-Stir in the sour cream and pepper into the chicken. Cook over low heat until thoroughly heated, stirring constantly. Serve over noodles and sprinkle with bread crumbs.

Have a glorious October weekend!