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CARLA HALL Smothered Chicken Paprikash

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Fried chicken smothered in gravy will never be the same again after you try this recipe!

2 pounds boneless skinless chicken cutlets (pounded out 1/4″ thick)
3 cups buttermilk
4 tablespoons sweet paprika, plus 1 teaspoon (divided)
1/4 cup hot sauce
2 pounds red new potatoes (quartered)
1 large yellow onion (sliced)
2 red bell pepper (sliced)
2 tablespoons extra-virgin olive oil
1/2 teaspoon cayenne pepper
2 teaspoons garlic powder
1/4 canola oil, plus more
2 cups panko bread crumbs, plus more
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1/2 cup sour cream
chopped parsley to garnish
Kosher salt and freshly ground black pepper

Combine the buttermilk, 1 tablespoon of paprika and hot sauce in a baking dish. Add the chicken and toss to coat the chicken. Cover and place in the refrigerator for 1 hour or up to 24 hours.
Meanwhile, preheat the oven to 400°F.
In a large bowl, combine the potatoes, peppers, onions, 2 tablespoons of olive oil, 2 teaspoons of paprika, cayenne, garlic powder, 2 teaspoons of salt and 1/2 a teaspoon of pepper. Toss to evenly coat. Place the seasoned vegetables on a baking sheet in an even layer. Place in the oven to roast for about 20-25 minutes, until the potatoes are tender. Set aside.
While the vegetables roast, remove the chicken from the refrigerator and let come to room temperature. Preheat a 1/4 cup of oil in a high-sided seasoned pan. Combine the panko bread crumbs with 1 tablespoon of paprika and 2 teaspoons of salt. Dredge each piece of chicken in the bread crumb mixture, shaking off any excess. Place directly into the preheated oil and cook, flipping once, until golden brown on both sides, about 6-8 minutes total. Remove to a paper towel-lined plate and season with salt.
Meanwhile, melt 2 tablespoons of butter in a separate sauté pan. Add 2 tablespoon of flour, stir to combine and cook over medium heat for 2 minutes. Slowly add the chicken stock, whisking to combine. Bring to a simmer and cook, whisking constantly, until thickened, about 5 minutes. Remove from heat and stir in the sour cream and 1 teaspoon of paprika. Season with salt and pepper.
To serve, place a ladle of warm gravy on the bottom of a plate. Place a few warm roasted vegetables in the center of the plate. Lay the fried chicken on top of the potatoes. Garnish with fresh parsley. Smother the chicken with more gravy.
– Score the top of a bell pepper all the way around. Then pull the top off to remove all the seeds at once!

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