I recently had dinner at Il Buco Alimnetari e Vineria, on Great Jones Street in NY. Once a lumber supply house, now a rustic Italian restaurant specializing in house-cured meats and home baked breads lead by chef Justin Smillie. To say the food was amazing would be an understatement. They utilize a rotisserie and wood-burning oven to cook the meats to perfection. We dined on house made salumi, cheese plates and home baked breads. Plus, artisan pastas and out-of-this-world desserts. I almost forgot to mention the very best cocktails. If I hadn’t decided to sample so many, I might be able to remember to the names of them!
On my way out I purchased a cookbook (an obsession that afflicts many in the food blogging business) from Food and Wine: America’s Greatest New Chefs featuring chef Justin Smillie along with other new cooking rock stars. There were tons of amazing recipes in this book and I have already made at least 6 different dishes.
This recipe is adapted from Nicolaus Balla of Bar Tartine in San Francisco. Chicken Paprika is actually a traditional Hungarian dish and served with egg noodles or spaetzle. This is a great opportunity to add a quality sweet paprika to your spice rack.
2-3 tablespoons olive oil
1 whole of chicken, cut into pieces
3-4 slices of bacon, diced
1 onion, diced
½ jalapeno pepper, diced (more seeds=more spice)
2 cloves garlic, minced
1-tablespoon tomato paste
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1-tablespoon sweet Hungarian paprika
1-tablespoon light brown sugar
3 cups chicken broth
1 potato, large dice
1- tablespoon apple cider vinegar
2-tablespoons sour cream (I’ve used Greek yogurt too), plus more for garnish
1 small bunch dill, chopped for garnish
Egg Noodles, cooked according to bag directions (or Spaetzle)
In a large cast iron pot, heat the oil. Cut the 2 chicken breasts each in half. You will have 4 pieces of chicken breast. Season the chicken with salt and pepper. I really like Adobo seasoning on my chicken too. Sauté the chicken about 5-7 minutes per side or until chicken takes on a nice golden brown color. Remove from pot.
Add the bacon, onion, and pepper to the pot and sauté about 5 minutes. Add the garlic and sauté one additional minute. Add the tomato paste, dried herbs and spices, and brown sugar. Heat through about 2-3 minutes. You’ll start to smell the herbs and spices. Return the chicken to the pot, cover just up to the top of the chicken with broth, and add the potato. Bring to a boil, reduce to a gentle simmer and cover the pot. Simmer for 25-30 minutes. Remove the white meat pieces. Simmer another 15 minutes for the dark meat to be cooked. Remove the dark meat piece.
Raise the heat and boil about 5 minutes or until slightly reduced. Remove sauce from heat and add apple cider vinegar. Transfer to a blender (I love my Vitamix), add sour cream, and puree. Serve the chicken with sauce, sour cream, chopped dill and egg noodles.