Saturday, December 6, 2014

Chicken Paprikash (w/fennel)

8 piece chicken
2 onions, chopped
1/2 bulb fennel, chopped
3 cloves garlic, chopped
1 red pepper
1 yellow pepper
1 orange pepper
1/2 Tbsp hot Hungarian paprika
1/2 Tbsp sweet paprika
3 Tbsp flour
2 plum tomatoes, diced
3 oz white wine
1-3/4 cup chicken broth
3/4 Tbsp oregano
2 tsp honey
1/2 tsp hot sauce
3 pitted prunes, halved

Preheat oven to 350 degrees.  In a large skillet, heat the oil and sear the chicken on all sides.  Transfer to a Dutch oven or large casserole.

Add onion and fennel to the skillet.  When the onions are browned, add the garlic, peppers, and paprikas.  Stir and cook 1-2 minutes.  Add the flour.  Stir until well combined.

Add tomatoes, wine, and chicken broth. Mix.  Add oregano, honey, hot sauce, and prunes.  Stir and simmer 2 minutes.  Pour over chicken.

Bake for about 1 hour.

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