Ams Chicken Paprikash Lasagna Recipes

AM'S CHICKEN PAPRIKASH LASAGNA

Steps:

• Combine roux ingredients on stove, simmer until thickened-set aside will continue to thicken.
• In skillet, melt butter; add onion until soft, lower heat and try not to brown (15 minutes).
• [Boil water and make lasagna noodles].
• In a separate pot, add chicken-season with salt and pepper, add 2 cups chicken broth, cover and cook through (15 minutes).
• To onion skillet, slowly add roux and 1 cup chicken broth, simmer until thick (5 minutes).
• To skillet, add parsley, chives, 2 tbsp paprika, tomatoes; return to a low boil then simmer.
• Uncover chicken pot, raise heat to evaporate some stock (5 mins).
• To skillet, add Sour Cream, and simmer (If not thickened enough add flour/water mixture to thicken).
• Slowly add chicken to filling mixture, taste add more paprika if necessary.
• In baking dish spray with cooking spray add few pieces of butter.
• Layer noodles and add half of the sauce, add another layer of noodles, then remainder of sauce, 3rd layer of noodles and place pieces of butter on top and cover. (Optional: Can put shredded Parmesan cheese on top).
• Put in oven at 350°F to melt butter.
• Go breathe and when you're ready it's done!

CHEF JOHN'S CHICKEN PAPRIKASH

Steps:

• Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
• Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
• Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
• Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.