This evening the kids were here and had dinner. To define kids: I’m referring to my daughter and her husband Tom, my son Joel who is visiting from San Diego and my nephew Justin, who is home from Japan for a visit and his mother, Juanita. With Peter and me, that makes 7 and besides not being sure how to stretch my pre-planned dinner, I wasn’t sure we could actually get 7 people around the table – this IS a New York City apartment you know!
I planned on making Chicken Paprikash and Spaetzle and needed a vegetable and a salad. Chiara was assigned the dessert, Juanita would bring some wine. So during the rainy afternoon I ventured out and walked up to the German market, Shaller and Weber, one of the few remaining vestiges in this neighborhood which used to be known as Germantown. I bought some spaetzle there and headed to the Food Emporium for broccoli. It’s been weeks since the vegetable vendors have been out on the street with all this bad weather and I forgot what great deals you can get from them. I love buying 5 bananas for $1. but the thought of buying broccoli for for close to $3 per lb in the store was ugh! I settled for a pretty good size cauliflower which cost $4.50 and two heads of iceberg lettuce for $2.49 each. Why am I telling you how much these items cost? Well first of all the title of the blog is Dinner Under $10 and by the way, that only refers to the main dish. And I’m used to shopping in New Jersey and certainly not paying those prices for fresh produce – hey it IS the Garden State.
The menu: Chicken Paprikash, Spaetzle, Roasted Cauliflower(see prior blog) BAKED WHOLE CAULIFLOWER and Iceberg Lettuce wedges with a Blue Cheese Vinaigrette (see prior blog) Tasty Tidbits Tuesday- A Light Summer Supper.
Chicken Paprikash
4 chicken leg quarters, cut in half at joint (about 3lbs)
coarse salt and ground pepper
2 tsp. vegetable oil
1 large yellow onion, cut in half and thinly sliced lengthwise
3 garlic cloves roughly chopped
2 Tbs sweet paprika
3 Tbs flour
1 3/4 cups chicken broth
1 can (14oz) diced tomatoes
1/2 lb egg noodles or spaetzle
1/2 cup sour cream or yogurt
Season chicken with salt and pepper in a large Dutch oven or heavy pot, heat oil over high. Cook chicken skin side down until golden brown, about 6 minutes. Flip chicken and cook another 6 minutes. Transfer to plate.
Discard all but 1 tsp of fat from pot and reduce heat to medium. Add onion and cook stirring frequently and scraping bits from bottom of pan with wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until mixture begins to stick, 1 minute. Add broth and whisk till smooth. Add tomatoes and bring to boil over high. Return chicken to pan in single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, about 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles, divide among four bowls; Top with chicken. Stir sour cream into sauce, then ladle sauce over chicken and noodles.
Recipe from Every Day Food
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