Butter Paprikash Coq au Vin"
Ingredients:
4 boneless, skinless chicken thighs
Salt and pepper, to taste
2 tbsp butter
1 onion, diced
2 cloves of garlic, minced
2 tbsp paprika
1 cup of chicken stock
1 cup of red wine
1 cup of crushed tomatoes
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/4 cup heavy cream
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
Instructions:
1. Season the chicken thighs with salt and pepper.
2. In a large skillet or Dutch oven, melt the butter over medium-high heat.
3. Add the chicken thighs and brown on both sides, about 5 minutes per side.
4. Remove the chicken from the skillet and set it aside.
5. Add the onion, garlic, paprika, cumin, coriander, turmeric, and cayenne pepper to the skillet and cook for about 2-3 minutes or until the onion is translucent.
6. Stir in the chicken stock, red wine, and crushed tomatoes.
7. Return the chicken to the skillet and bring the mixture to a simmer.
8. Reduce the heat to low, cover the skillet, and simmer for about 25-30 minutes or until the chicken is cooked through.
9. Remove the skillet from the heat and stir in the heavy cream.
10. Garnish with fresh parsley and cilantro before serving.
This recipe combines the creamy and rich tomato sauce of Butter chicken, the bold and smoky flavors of paprika in Chicken Paprikash, and the classic French technique of braising in red wine as in Coq au Vin. It is a great way to enjoy the flavors of three different cuisines in one dish!
It's important to note that the recipe I've given is just an idea, and you can adjust the ingredients and cooking time according to your own taste.
I hope you will enjoy this recipe!


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Intro by Mike Foerster https://www.youtube.com/channel/UCLb8MhOVPKNEGNy2sCrKMNA

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https://www.youtube.com/watch?v=ku9VYJWQ4lw