I made this the other night after a long day. It looked burned, unappetizing and I was frustrated and hungry. I wanted to toss it in the trash and make PBJs instead, but the voice of reason (Jonathan) seemed to think it would be okay. Actually, it was awesome!! A definite comfort food with a kick. Perfect for a weeknight.
4 chicken legs
2 large onions, thinly sliced
1-2 crushed garlic cloves
1/4 cup chicken broth
1/2 cup cream
1/2 cup milk
1 Tbsp butter
1 Tbsp Hungarian paprika
salt
In a bowl mix the onions, garlic, butter, water and paprika. Place chicken legs in a baking dish and cover with onion mixture. Bake in preheated oven at 375 degrees, stirring occasionally, until internal temperature of chicken reaches 175 degrees and juices run clear.
Remove the chicken legs and set aside. Pour the onion mixture into a frying pan, scrapping the dish to get all the yummy chicken bits. Add cream and milk. Heat slowly, not allowing it to boil.
Once the chicken has cooled a bit, pull meat from bone and add to sauce.
Serve over hot egg noodles.
4 chicken legs
2 large onions, thinly sliced
1-2 crushed garlic cloves
1/4 cup chicken broth
1/2 cup cream
1/2 cup milk
1 Tbsp butter
1 Tbsp Hungarian paprika
salt
In a bowl mix the onions, garlic, butter, water and paprika. Place chicken legs in a baking dish and cover with onion mixture. Bake in preheated oven at 375 degrees, stirring occasionally, until internal temperature of chicken reaches 175 degrees and juices run clear.
Remove the chicken legs and set aside. Pour the onion mixture into a frying pan, scrapping the dish to get all the yummy chicken bits. Add cream and milk. Heat slowly, not allowing it to boil.
Once the chicken has cooled a bit, pull meat from bone and add to sauce.
Serve over hot egg noodles.
2 comments:
Sounds delicious! How much butter do you use? Thanks!
Oops! About 1 Tbsp, but probably not needed if you want to cut fat...and flavor ;)
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