VintageChickenRecipes

Season the chicken with salt and pepper. Slowly sauté the chicken pieces in olive oil over medium heat until deep golden brown. Remove chicken from pan and add the onions and sauté until soft. Add the paprika and the flour and sauté for 2 minutes. Add the chicken broth and return the chicken to the pan. Simmer until tender, about 45 minutes. Remove from heat and stir in the sour cream until the sauce is smooth. Heat just until hot and do not let the sauce boil or it might curdle. Serve over egg noodles.

Coq au Vin
4 slices bacon, diced
1 TB olive oil
1 chicken, cut into ten pieces
salt and pepper
1/2 lb cremini mushrooms, quartered
1 small yellow onion, diced
2 cloves garlic, minced
2 TB tomato paste
2 TB flour
1 tsp thyme
1/2 tsp marjoram
2 1/2 cups drinkable light red wine
1 cup chicken broth
4 to 5 carrots, peeled and cut into 1 inch lengths
1 10 oz box of frozen peeled pearl onions or 1 basket of fresh pearl onions, blanched and peeled

In a dutch oven, saute bacon until crisp and remove from pan. Salt and pepper chicken and add olive oil to bacon drippings and sauté chicken until deeply golden brown. Remove chicken from pan and sauté mushrooms in drippings until brown. Remove mushrooms and add diced onion and sauté until translucent. Add garlic, tomato paste, flour and herbs and sauté for 2 to 3 minutes. Add wine and broth and stir until smooth and thickened.

Return chicken, bacon and mushrooms to dutch oven, add carrots and cook for about 30 minutes. Add pearl onions and cook for an additional 20 minutes. Correct for salt and pepper. Serve with steamed baby red or Yukon gold potatoes, garnished with butter and minced parsley.


	Vintage chicken recipes
When I was a starving student in Boston in the ‘60s, most of my girlfriends lived in the dorm but after freshman year, my high school best friend and I had managed to get ourselves into an apartment and didn’t we think we had the world by the tail. Annie’s signature dish was shepherd’s pie and mine was chicken paprikash and no dashing young swain could resist our culinary wiles. Some of the details are best left untold but we both survived relatively unscathed and with a lot of front porch memories. The secret to any sauced chicken dish is a slow and careful browning of the meat. Take the time to get a golden brown crust on all sides of the pieces of chicken and your sauce will have heightened flavor. The coq au vin is very much better if made a day ahead and reheated while the paprikash is fine the same day. When I look at that full cup of sour cream that goes into the paprikash, maybe it is a dish best indulged in by those with young metabolisms or saved for a special occasion by those of us approaching the golden anniversary of English 101.		Chicken Paprikash 1 chicken, cut up into ten pieces (each breast cut into 2 pieces) salt and pepper 3 TB olive oil 1 cup diced yellow onion 2 TB mild sweet Hungarian paprika (Szegeo is good) 1 TB flour 12 oz. chicken broth 1 cup sour cream Season the chicken with salt and pepper. Slowly sauté the chicken pieces in olive oil over medium heat until deep golden brown. Remove chicken from pan and add the onions and sauté until soft. Add the paprika and the flour and sauté for 2 minutes. Add the chicken broth and return the chicken to the pan. Simmer until tender, about 45 minutes. Remove from heat and stir in the sour cream until the sauce is smooth. Heat just until hot and do not let the sauce boil or it might curdle. Serve over egg noodles. Coq au Vin 4 slices bacon, diced 1 TB olive oil 1 chicken, cut into ten pieces salt and pepper 1/2 lb cremini mushrooms, quartered 1 small yellow onion, diced 2 cloves garlic, minced 2 TB tomato paste 2 TB flour 1 tsp thyme 1/2 tsp marjoram 2 1/2 cups drinkable light red wine 1 cup chicken broth 4 to 5 carrots, peeled and cut into 1 inch lengths 1 10 oz box of frozen peeled pearl onions or 1 basket of fresh pearl onions, blanched and peeled In a dutch oven, saute bacon until crisp and remove from pan. Salt and pepper chicken and add olive oil to bacon drippings and sauté chicken until deeply golden brown. Remove chicken from pan and sauté mushrooms in drippings until brown. Remove mushrooms and add diced onion and sauté until translucent. Add garlic, tomato paste, flour and herbs and sauté for 2 to 3 minutes. Add wine and broth and stir until smooth and thickened. Return chicken, bacon and mushrooms to dutch oven, add carrots and cook for about 30 minutes. Add pearl onions and cook for an additional 20 minutes. Correct for salt and pepper. Serve with steamed baby red or Yukon gold potatoes, garnished with butter and minced parsley.
Courtesy of: Real Estate & Living www.somocorealestate.com