One dish meals are convenient, but sometimes they are sort of — well, unattractive. Just some noodles and sauce. I guess that’s not so bad, but I’m married to a man who really likes to see a piece of meat bigger than his thumb on the plate. I like this one from Family Circle magazine. It’s easy, cheap, and pretty tasty. Serve it with noodles, mashed potatoes or rice on the side (there goes the one-dish idea) or with some really good, crusty bread (a perfect go-to side dish) and spinach salad.
- 8 chicken thighs or legs
- 2 tablespoons butter
- 2 large onions, halved and thinly sliced
- 1/4 cup paprika (try to find a store that sells good Hungarian paprika)
- salt and pepper
- 1 14-oz (used to be 16 0z) can of diced tomatoes
- 2 cups chicken broth (see note at bottom)
- 3 tablespoons flour
- 1/2 cup sour cream
Remove skin from chicken(not absolutely necessary, but I do it with this dish.) In a large skillet, melt the butter. Add the onion and saute until translucent, about 4 min. Add seasonings and cook for 1 min.
Add tomatoes, with the juice, 1 1/2 cups broth and chicken pieces. Cover, bring to boiling, and reduce the heat to simmer. Cook for about 20 min, til chicken is nice and tender. In a small bowl, combine the rest of the broth into flour and stir until smooth. Stir into skillet, cook 1-2 min until thick. Remove from heat and stir in the sour cream. Some fresh parsley is a great garnish.
Note re: chicken broth.
Of course, the best way to get chicken broth is to cook some chicken. This didn’t always seem practical to me, because, unless you are going to use the cooked chicken, —well, it just didn’t make sense. I guess you could cook the chicken, and if you’re not planning on using it (for instance, this dish calls for raw chicken), you could freeze it and make chicken enchiladas or tacos another day. If you are going to make soup, then you are making broth for that dish, and you won’t have any left over. Anyway, here’s my solution to what some may not think is a problem in the first place. First, If I am doing a stir fry, something that calls for cutting the raw chicken off the bones, I cook those bones into broth and freeze it. Otherwise, I buy canned broth or I have even used bouillion cubes, which I am ashamed to admit. I know some fine chefs who will cook a chicken only for the broth and then give the meat to the family pet or something. You get really good broth that way. Like mom used to say, “You can either save time or money.”