Last night as I was drifting off to sleep, I wish I had soft, fluffy thoughts of powdery snow, but instead, I was serenaded by various engines and car tires struggling to find purchase while driving up our horrendously plowed street.  And by horrendous, I mean virtually unplowed.


All I could think about was the hope that the same situation would not befall me this morning, or an even worse one.  As we were sloughing the layers of thick, slushy snow off of our cars yesterday, we paused to start the vehicles so as to hasten the defrosting process.  Except mine did not start.  It sounded like it really wanted to, but just couldn’t get there.  It felt like winter was giving me the finger.


2 hours later I still hadn’t gotten through to my insurance company, through which I have roadside assistance coverage.  Unfathomably frustrated, I went back outside and stared my car down.  “Why do you hate me?”  I thought.  My car was usually so reliable, and had never had major problems in the 8 years it’s been in my possession.


I gave it a pat, held my breath, and tried the ignition again.  Somehow, painful though it sounded, the engine turned over and my car sputtered to life.  Oh. the. relief.


It definitely warranted a faceplant into a steaming plate of hearty chicken paprika stew and egg noodles to warm my tortured soul.  This amazing stew is out-of-this-world comforting and delicious.


I swear it felt like it was hugging my taste buds and telling me I’m going to get through this winter just fine.

Two Years Ago: Pulled Pork

Hearty Chicken Paprika Stew

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Makes 6-8 servings


  • 3 lbs boneless chicken breast and thighs (I used about 1 ½ lbs of each)
  • Salt and pepper for seasoning the chicken
  • 1 Tbsp olive oil
  • 1 large onion, thinly sliced
  • 8 oz button or cremini mushrooms, sliced
  • 5cloves garlic, minced
  • 2 Tbsp paprika
  • 3 Tbsp all-purpose flour
  • 2 cups chicken stock
  • one 15 oz can petite diced tomatoes, drained of juices
  • ½ cup sour cream
  • Cooked egg noodles, for serving
  • minced scallions or parsley for garnish


  1. Season the chicken liberally with salt and pepper. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Once the oil is hot, place the chicken pieces in the pan and cook until browned, about 6 minutes. Flip and cook until the second side is browned, about 6 minutes more. Transfer to a plate.
  2. Lower the heat to medium, add the onion and cook, stirring frequently, until it begins to soften, about 2 minutes. Add the mushrooms and garlic and continue to cook, stirring frequently, about 3 minutes more. Stir in the paprika and flour, season again with salt and pepper, and stir constantly until the mixture is fragrant and begins to stick to the pan, about 1 minute. Stir in the stock a bit at a time, whisking until smooth. Add the tomatoes and the chicken, then bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to a simmer, cover and cook until the chicken is cooked through (160? F internal temperature on an instant read thermometer), about 20 minutes.
  3. Remove the chicken pieces to a cutting board and shred, then stir back into the pot. Remove from heat and stir in the sour cream. Serve the mixture warm over egg noodles, topped with scallions or parsley.

Adapted from Annie’s Eats

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