Ams Chicken Paprikash Lasagna Recipes

PAP'S CHICKEN PAPRIKASH

Steps:

• For the chicken paprikash: Preheat the oven to 400 degrees F.
• Season the chicken with one-third of the paprika (1 tablespoon plus 1 teaspoon), 1 tablespoon salt and some pepper.
• Heat the oil and chicken fat or butter in a large ovenproof pan over medium heat. When hot, add the chicken and brown for 2 minutes per side; remove to a plate. Add the onions, cabbage and remaining paprika (2 tablespoons plus 2 teaspoons) and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the flour and cook the roux, stirring, for 2 minutes. Stir in the stock, making sure there are no lumps.
• Return the chicken to the pan skin-side up. Bake until the chicken is cooked through and measures 160 degrees F, 20 to 35 minutes.
• For the spaetzle: While the chicken is cooking, bring a saucepan of water to a boil.
• Sift the flour and 1 teaspoon salt into a bowl. Make a well and mix in the eggs and milk.
• Dampen a plastic cutting board and place the dough mixture on it. Cut off strips of dough into the water and cook for 3 minutes. Drain the spaetzle and rinse under cold water. Set aside until the chicken is done.
• Add the spaetzle to the chicken pan, stir in the sour cream and parsley if using and serve.

CHICKEN PAPRIKASH

Steps:

• Salt the chicken pieces: Sprinkle the chicken well with salt and set aside at room temperature.
• Slice the onions: Slice the onions lengthwise (top to root).

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!