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paprika chicken with honey butter brussels sprouts

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Adding Semolina flour to the pasta cooking liquid coats the pasta and gives it a smoother texture. Then adding the pasta water to the sauce gives the sauce a smoother taste. The gelatin added to the stock gives the sauce a more full bodied taste. It mimicks the homemade taste you get when simmering bones and aromatics for hours to get that gelatin released from the bones.

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yield 2 -4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For paprika chicken with honey butter brussels sprouts

  • FOR THE CHICKEN & PASTA
  • 2 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 3
    boneless skinless chicken thighs cut into strips
  • 1 lg
    onion sliced
  • 4 clove
    garlic minced
  • 1/4 c
    white wine
  • 2 c
    chicken stock
  • 1
    envelope plain gelatin
  • 2 tsp
    paprika
  • 1 c
    plain greek yogurt
  • 2 Tbsp
    cornstarch
  • 8 oz
    pasta of choice i used spaghetti
  • salt
  • 1/4 c
    semolina flour (optional)
  • FOR THE BRUSSELS SPROUTS
  • 2 c
    brussels sprouts trimmed and halved
  • 1 Tbsp
    olive oil
  • salt
  • 2 Tbsp
    butter
  • 1 Tbsp
    honey

How To Make paprika chicken with honey butter brussels sprouts

  • 1
    Place the olive oil and butter in a large skillet. Season the chicken with salt and brown in the oil and butter. Remove from skillet and set aside. Deglaze the pan with the wine and scrap up the bits from the bottom of pan. Add the onions and garlic and cook until onions are browned and caramelized over low heat about 7 minutes. Be careful not to burn the garlic.
  • 2
    Meanwhile place water in a large pot and salt it well. Add the semolina flour if using. Bring to a boil and add the pasta and cook until pasta is al dente. Reserve 1/2 cup pasta liquid, then drain the pasta and rinse well with hot water.
  • 3
    Mix the chicken stock with the gelatin and paprika. Add to pan of onions and garlic. Bring to a boil. Reduce to a simmer. Add the chicken back to the pan with any accumulated juices. Add the reserved pasta water. Let simmer 5 minutes until chicken if fully cooked.
  • 4
    Mix the Greek yogurt with the cornstarch. Whisk the yogurt into chicken mixture. Keep whisking until well incorporated and smooth.
  • 5
    Keep warm while you make the brussels sprouts. Add olive oil to skillet. Add the brussels sprouts and season with salt. Cook about 5 minutes until lightly browned. Add the butter and honey and cook another 2 minutes.
  • 6
    Serve the chicken and sauce over the pasta and top with the Brussels Sprouts.
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