I have been enjoying Parade Magazine Sunday Dinner series. I have tried several recipes including Jamie Olivers' and Salman Rushdie's and this past week's recipe from Rachel Bilson. This is one of her family's favorites called Chicken Sputnik.
Chicken Sputnik my way
4 chicken thighs, skin removed
kosher salt and freshly ground pepper
~1/4 cup flour
2 tablespoons unsalted butter
1 large red onion, sliced thickly
1 large Russet potato, sliced thickly
1/2 cup grated Pecorino Romano cheese
1 tablespoon smoked paprika
3/4 cup dry sherry
1 can chicken stock
Season the chicken with salt and pepper and coat it with flour.
In a heavy skillet, sauté the chicken in butter until it is golden over medium heat.
Layer the onions and potatoes on top of the chicken. Top with the cheese, paprika, and salt and pepper to taste.
Add the sherry and chicken broth. Cover, lower the heat and simmer for 1 hour, or until the vegetables are tender and the chicken is cooked through.
This smelled delicious and tasted better. Mike and I totally enjoyed this and wished we had something to soak up the leftover sauce. This dish was wonderful with white wine. Enjoy!
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