Entry tags:
For lack of anything else better to post...
....here's a recipe that turned out to be delicious.
Mushroom and Chicken Stew with Dill and Paprika
Cook Time: 30-45min Servings: 4 Source: Mark Bittman, "How to Cook Everything Fast", p. 264
Note: directions in italics are prep, ideally done where they sit in the order of things. This is a thing Bittman did in this book, presumably to teach people how to prep while cooking to save time, but he often shows a rather optimistic sense of how long it takes me or![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
myrialux to cut up an onion or whatever, so we prep everything ahead of time anyway.
3 tbsp butter
1 lb boneless, skinless chicken thighs
salt and pepper
1.5 lb button, cremini, or shiitake mushrooms
1 medium onion
2 tsp paprika
1 tbsp all-purpose flour
3 cups chicken or vegetable stock, or water
1 bunch fresh dill
1/2 cup cream, sour cream, or yogurt
Put 3 tablespoons butter in a large pot over low heat.
Cut the chicken into bite-sized pieces.
When the butter starts to foam, raise the heat to medium-high, add the chicken to the pot, sprinkle with salt and pepper, and cook, stirring occasionally, until it is not pink on any side, 5 to 10 minutes.
Trim and quarter the mushrooms. (If using shiitakes, discard their stems.)
Trim and peel the onion; cut it into small chunks.
Transfer the browned chicken to a bowl with a slotted spoon.
Add the mushrooms and onions to the pot and cook, stirring occasionally until they soften, 5 to 10 minutes.
Add 2 teaspoons paprika and a sprinkle of salt and pepper and cook, stirring until fragrant, less than 1 minute.
Add 1 tablespoon flour and cook, stirring occasionally, until it toasts a bit, 3 to 5 minutes.
Return the chicken to the pot along with 3 cups of stock or water. Cook, stirring occasionally, until the broth is thick and the chicken is fully cooked, 3 to 5 minutes.
Strip 1/4 cup dill leaves from the stems and chop.
Adjust the heat to medium-low, and add the dill and 1/2 cup cream, sour cream, or yogurt. Stir until well combined. Taste and adjust the seasoning and serve right away.
Notes from the Source:
- Goes well over buttered noodles or rice
Mushroom and Chicken Stew with Dill and Paprika
Cook Time: 30-45min Servings: 4 Source: Mark Bittman, "How to Cook Everything Fast", p. 264
Note: directions in italics are prep, ideally done where they sit in the order of things. This is a thing Bittman did in this book, presumably to teach people how to prep while cooking to save time, but he often shows a rather optimistic sense of how long it takes me or
myrialux to cut up an onion or whatever, so we prep everything ahead of time anyway. 3 tbsp butter
1 lb boneless, skinless chicken thighs
salt and pepper
1.5 lb button, cremini, or shiitake mushrooms
1 medium onion
2 tsp paprika
1 tbsp all-purpose flour
3 cups chicken or vegetable stock, or water
1 bunch fresh dill
1/2 cup cream, sour cream, or yogurt
Put 3 tablespoons butter in a large pot over low heat.
Cut the chicken into bite-sized pieces.
When the butter starts to foam, raise the heat to medium-high, add the chicken to the pot, sprinkle with salt and pepper, and cook, stirring occasionally, until it is not pink on any side, 5 to 10 minutes.
Trim and quarter the mushrooms. (If using shiitakes, discard their stems.)
Trim and peel the onion; cut it into small chunks.
Transfer the browned chicken to a bowl with a slotted spoon.
Add the mushrooms and onions to the pot and cook, stirring occasionally until they soften, 5 to 10 minutes.
Add 2 teaspoons paprika and a sprinkle of salt and pepper and cook, stirring until fragrant, less than 1 minute.
Add 1 tablespoon flour and cook, stirring occasionally, until it toasts a bit, 3 to 5 minutes.
Return the chicken to the pot along with 3 cups of stock or water. Cook, stirring occasionally, until the broth is thick and the chicken is fully cooked, 3 to 5 minutes.
Strip 1/4 cup dill leaves from the stems and chop.
Adjust the heat to medium-low, and add the dill and 1/2 cup cream, sour cream, or yogurt. Stir until well combined. Taste and adjust the seasoning and serve right away.
Notes from the Source:
- Goes well over buttered noodles or rice
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