Updating some classic recipes for leaner times
By The Associated Press
This is a variation on the classic dish, Chicken Paprikash. To take full advantage of the tangy sauce, serve the chicken over steaming long-grain rice or a heap of buttered egg noodles.
Start to finish: 1 hour (15 minutes active)
Servings: 6 to 8
4 pounds chicken parts, bone-in, skin-on
2 tsp. salt
3 Tbsp. butter
3 Tbsp. canola oil
2 Tbsp. sweet paprika
2 large yellow onions, finely chopped
1/2 C. tomato juice (or 3 Tbsp. tomato paste mixed with 1/4 C. water)
1 C. sour cream
3 Tbsp. all-purpose flour
Season the chicken with the salt. Set aside. In a large saute pan with a lid, over medium heat combine the butter and oil. When the butter has melted, add the paprika and cook, stirring constantly, for 1 minute.
Add the chicken and brown for 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.
Add the onion and saute until softened, about 4 minutes. Stir in the tomato juice, then return the chicken to the pan. Reduce heat to low, cover and simmer until the chicken is cooked through, about 40 to 50 minutes.
Transfer the chicken to a serving platter and cover with foil to keep warm.
In a small bowl, mix together the sour cream and flour, then add the mixture to the liquid in the pan. Cook, stirring constantly, until the sauce thickens slightly, about 5 minutes. Spoon the sauce over the chicken to serve.
(Recipe adapted from James Beard and Sam Aaron’s “How to Eat Better for Less Money,” Simon and Schuster)
Hash is a time-honored way of using leftover meat. This variation adds rice and chopped tomato, which gives the dish the feel of hearty Turkish casserole. If you, like substitute the meat with canned tuna or sardines, or even tofu.
Start to finish: 35 minutes (15 minutes active)
Servings: 3 to 4
2 Tbsp. butter
1 medium yellow onion, chopped
1/2 C. uncooked white rice
1 C. water or broth
1 1/2 C. diced cooked meat (beef, pork or chicken)
1 C. diced tomatoes
1 clove garlic, chopped
1 Tbsp. horseradish (optional)
1/2 tsp. salt
3/4 tsp. ground black pepper
In a medium skillet with a cover, over medium-high heat melt the butter. Add the onion and saute until softened, about 3 minutes. Add the rice and cook, stirring often, until the mixture is lightly browned, about 5 minutes.
Add the water or broth, diced meat, tomatoes, garlic, horseradish (if using), salt and pepper. Mix thoroughly, then bring to a simmer. Reduce heat to low, cover and cook for 20 minutes, or until the rice is tender.
(Recipe adapted from MFK Fisher’s “How to Cook a Wolf,” North Point Press)