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Winter Cooking: Chicken Goulash with Sour Cream Dumplings

Chicken Goulash with Sour Cream Dumplings

This is the blog post where I announce a triumphant return to blogging on the regular.

Really. This time I mean it. And what better way to start mid-January 2018, than with a recipe for a smoky and delicious chicken goulash? This dish originally comes from Food and Wine Magazine but I’ve played around with it a bit and finally landed on this version. It’s a meal I make at least three or four times throughout the fall and winter. I think it’s best if you can make the goulash earlier in the day, then store it in the fridge for a few hours to let all the flavors meld together and get awesome.

If you don’t have time to do that, no problem, just make the dumplings after you get the broth into your pot and it will still be mighty flavorful. The orange brightens up the earthiness a bit and plays very well with the smoked paprika.

Some of the ingredients are divided and used for different parts of the recipe (half the sour cream for the dumplings, the other half with the chicken; some of the butter in the pan, most . . . → Read More: Winter Cooking: Chicken Goulash with Sour Cream Dumplings

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

One of my new favorite combinations is saffron and curry. I first came across it in the cookbook,
50 Great Curries of India by Camellia Panjabi (I believe it was a shrimp curry), but then, a couple of weeks ago I found this keeper online – Chicken with Red Curry and Saffron.

One of my favorite parts of this dish (in addition to the ease it comes together with), is the nut, rice, and curry leaf garnish. In Portland, sometimes you can find curry leaves at New Seasons, but I’ve had a lot luck lately with getting them at the market attached to the new Bollywood Theater on SE Division. If you can’t find curry leaves by you, this dish will still be great without them – but try to find some.

So, before it gets all spring-like, take advantage of the chill in the air and make a bowl of this comforting meal. Leftovers will, of course, make a great lunch.

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

. . . → Read More: Chicken with Red Curry and Saffron

Winter Comfort Food: Roasted Chicken Thighs with Potatoes and Brussels Sprouts

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Just the other day, we got teased with about 10 minutes worth of snow. It didn’t stick or anything, but during a winter that so far has been extremely mild*, it was a nice 10 minutes. The kind of 10 minutes that make you want to go roast a chicken. And if you don’t want to roast a whole chicken, then at least maybe some chicken thighs.

A very nice aspect to this recipe (no matter what season you choose to make it) is that it is fairly one-dish. Especially if you marinate in a freezer bag. The honey in the marinade should give you a nice, darkened crust to your chicken.

And, like I mention below, the brussels and potatoes aren’t going to get that dark – if you want more color, just pop them under the broiler while the chicken rests.

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

Roasted Chicken Thighs with Brussels Sprouts and Potatoes

. . . → Read More: Winter Comfort Food: Roasted Chicken Thighs with Potatoes and Brussels Sprouts

Balsamic-Glazed Chicken Drumsticks

Balsamic-Glazed Chicken Drumsticks

Is it too early for a sensible post yet? Sensible as in a recipe that isn’t drenched in cream, butter, cheese, and other holiday food extravagances? Sure, there’s some honey and brown sugar in this, but compared to what we’ve all probably been eating lately, this is a pretty healthy meal. Especially if you add some sauteed chard and just a little bit of creamy polenta on the side.

This is a great, relatively quick and inexpensive meal to have in your repertoire. And there’s no need to use fancy balsamic here, just a cheap bottle will do fine as you’re reducing it later. I have a huge bottle of the Safeway brand I keep specifically for marinades and reductions.

You could also easily make this with chicken thighs (should be about the same time, but check with a thermometer) or whole legs (add a few minutes).

Also, hey — Happy (Almost) New Year, everyone!

Balsamic-Glazed Chicken Drumsticks

Balsamic-Glazed Chicken Drumsticks

Balsamic-Glazed Chicken Drumsticks

Balsamic-Glazed Chicken Drumsticks

Balsamic-Glazed Chicken Drumsticks
Adapted from a recipe by Giada De Laurentiis; serves 3-4
1/2 cup Balsamic Vinegar
1/2 . . . → Read More: Balsamic-Glazed Chicken Drumsticks

FFwD: Mme. Maman’s Chopped Liver

FFwD: Mme. Maman’s Chopped Liver

This week’s French Fridays with Dorie is one of those liver ones – the type that some people like to sit out. And I don’t blame them at all. I’m okay with liver, but I must admit to always skipping the sardine recipes.

For this one, my plan was to just make a half recipe (there are only two of us), but my chicken livers came frozen, in a one-pound tub. So…made the full version and froze half the finished chopped liver (without the egg), to bring out sometime in January.

We had this for dinner with some sourdough bread from Roman Candle Baking Co, a spinach salad, and I discovered that if you serve capers on the side, they are delightful sprinkled on top of a slice of toasted sourdough that’s slathered with chopped (or in this case, food processor-chopped) liver. I like smoothness in my liver recipes and I must admit, this was a much more appealing project for me if I did it more like a pate. So that’s what I did. The verdict: Delicious! I am looking forward to using up the freezer stash.

For the spice mix, I used the version . . . → Read More: FFwD: Mme. Maman’s Chopped Liver