Recipe

Chicken Paprikash with Rhubarb, Cherry, and Red Pepper

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by Sagegreen

Photo 2 of 2
by Sagegreen

This recipe was entered in the contest for Your Best Recipe for Cherries

This recipe was entered in the contest for Your Best Condiment

This recipe was entered in the contest for Your Best Red Pepper Recipe
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Sagegreen's Notes: Well this is a twist of the traditional chicken paprikash. I loved my grandmother's traditional version. You might think it heresy to pair the beloved sweet red pepper with some cherries and...
Well this is a twist of the traditional chicken paprikash. I loved my grandmother's traditional version. You might think it heresy to pair the beloved sweet red pepper with some cherries and rhubarb, but it makes a surprising combination! If fresh cherries are not available then cherry tomatoes are an alternative. This is best served with homemade spaetzle (flour, eggs, salt and water). It is worth buying a spaetzle maker (which will include a good basic recipe for them) to cut these into a pot of boiling water. When they float to the top, they are done. Note: The first set of uploaded photos do not show the addition of the red peppers.

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Serves 4

4 free range airchilled small chicken breasts, bone in and skin on Ask a question about this ingredient

4 tablespoons flour mixed with 1 tbl of sweet smoked paprika for dredging chicken Ask a question about this ingredient

1/4 teaspoon freshly ground black pepper Ask a question about this ingredient

oil for browning chicken (grapeseed or olive) Ask a question about this ingredient

1 tablespoon Hungarian sweet smoked paprika (or plain sweet paprika is ok) Ask a question about this ingredient

1/3 cup Rainier cherries, pitted, if available, black cherry tomatoes are an alternative Ask a question about this ingredient

1 stalk of rhubarb chopped, with some of their stringiness removed Ask a question about this ingredient

1/2 cup red bell pepper, sliced lengths, @ 1/4" wide Ask a question about this ingredient

1 cup red onion loosely chopped Ask a question about this ingredient

1 cup dry white wine Ask a question about this ingredient

1 cup sour cream (or Greek yogurt) Ask a question about this ingredient

3 tablespoons chopped flat leaf parsely Ask a question about this ingredient

kosher salt to taste Ask a question about this ingredient

additional paprika for garnish Ask a question about this ingredient

Dredge your prepared chicken breasts with flour seasoned with paprika and pepper (and a little salt).
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Heat a heavy pan with a small amount of oil. Stir in 1/2 tbl. paprika.
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Add the floured chicken and brown thoroughly.
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Add the onions, red peppers, and rhubarb. Simmer for @ 5 minutes.
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Next add the cherries.
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Add the wine so the pan sizzles. Reduce. Add half the chopped parsley.
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Reduce to a simmer, cover and let cook until chicken is done (@30-40 minutes depending upon the size).
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Remove the chicken and stir in the sour cream. Stir in 1/2 tbl. paprika. Return the chicken to the pan. Add a pinch of salt now. Make sure the sour cream has heated through (but don't boil it).
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Plate the chicken over spaetzle. Smother it with the sauce. Garnish with chopped parsley and paprika.
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2 Comments on Chicken Paprikash with Rhubarb, Cherry, and Red Pepper

Sagegreen added about 1 year ago

I actually just wanted to edit this recipe.

Sagegreen added about 1 year ago

You can see the stage of adding the wine in the middle photo, if you are interested. This tastes pretty amazing, and not at all weird. It ranks as a bonafide paprikash in my book.