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Old 09-10-2019, 08:50 PM   #11
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Here's a pic of the finished chicken thighs.

I turned on the broiler for the last 2-3 minutes to crisp up the chicken skins, which were delicious !
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Old 09-11-2019, 08:02 AM   #12
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Looks good, Paul. I'll try to make this once I get back from Chicago/Florida. Won't be for at least two weeks. We're trying to eat up the stuff in the fridge before we go on Saturday.
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Old 09-11-2019, 01:37 PM   #13
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Paul, can you please clarify this quote from the ingredient list? I'm not clear on the amounts of each.



Quote:
- Approx. 1/4, or 1/5 th approx. -of a cup each of,
maple syrup, honey, lemon juice (with some zest), cider vinegar (or white wine vinegar), and bourbon.
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Old 09-11-2019, 02:15 PM   #14
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Quote:
Originally Posted by Kayelle View Post
Paul, can you please clarify this quote from the ingredient list? I'm not clear on the amounts of each.
1/5 of a cup of liquid, Kay, as you likely know, is the equivalent of approx. 3 tablespoons, whereas 1/4 of a cup would be something around/ or moderately more than 4 tablespoons.

If you're making this dish for 2, I'd go with around 2-3 T's of each of the honey, the maple syrup, the lemon juice (with some zest), the apple cider vinegar, and the bourbon.
If for say, 4 persons, suggest you do at least 1/4 cup, i.e. 4 or somewhat more, tablespoons.
No need to be exact here, I usually eyeball it.

These additions imo do make a significant contribution to the very pleasing taste to the finished sauce of this dish.
I love it ! It's been a hit with most of my guests.
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Old 09-11-2019, 03:08 PM   #15
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Thanks for the clarification Paul. Those are unusual ingredients to be sure but I'm willing to give it a try.

You also may be interested in looking at my recipe I posted here many years ago, and it continues to be a never fail family and guest favorite also.

Kayelle's Chicken Paprikash
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Old 09-11-2019, 03:11 PM   #16
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4 tablespoons is exactly 1/4 cup, at least if we are using US measures and not Imperial measures.
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Old 09-14-2019, 08:26 AM   #17
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My mom had tried it, and it was amazing
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My 'killer' paprika chicken thighs recipe [B][U][FONT=Calibri]CHICKEN PAPRIKA WITH RED PEPPER & ONIONS[/FONT][/U][/B] [B][U][FONT=Calibri] [/FONT][/U][/B] [B][U][FONT=Calibri]RECIPE IS FOR 4 SERVINGS[/FONT][/U][/B] [B][U][FONT=Calibri]INGREDIENTS:[/FONT][/U][/B] [B][FONT=Calibri]- 8-10pieces of either chicken thighs (bone-in with skin attached), or drumsticks, or combination of both.[/FONT][/B] [B][FONT=Calibri]- 1 medium-size red bell pepper (without seeds or ribs) diced into bite-size pieces (or other veggies of your choice ,- e.g. celery &/or carrot pieces). [/FONT][/B] [B][FONT=Calibri] I believe it's best with bell peppers.[/FONT][/B] [B][FONT=Calibri]- 1 medium onion cut into 3/4" -1" wedges, sliced from the onion top to it's root end, keeping a bit of the root end attached to each piece if possible, in order for the wedges to stay together as much as possible - but don't get hung up on this - onion slivers will do fine.[/FONT][/B] [B][FONT=Calibri]- 4-6 cloves of garlic - slivered.[/FONT][/B] [B][FONT=Calibri]- Approx. 1 full cup of white wine, or more if need be.[/FONT][/B] [B][FONT=Calibri]- 3/4 cup of chicken stock if available, but water will do.[/FONT][/B] [B][FONT=Calibri]- Approx. 1/4, or 1/5 th approx. -of a cup each of, [/FONT][/B] [B][FONT=Calibri] maple syrup, honey, lemon juice (with some zest), cider vinegar (or white wine vinegar), and bourbon.[/FONT][/B] [B][FONT=Calibri]- 3 -4 tspns. of paprika, and 1 tspn. tomato paste.[/FONT][/B] [B][FONT=Calibri]- A bit of heat is suggested - either 1/2 tspn. hot sauce for example, or up to 1/2 of small jalapeno pepper, finely diced (seeds & ribs removed). [/FONT][/B] [B][FONT=Calibri]Better still, would be a heaping tspn. of Gourmet Chef mango habanero glaze, if available.[/FONT][/B] [B][U][FONT=Calibri]PREP:[/FONT][/U][/B] [B][FONT=Calibri]- Remove excess fat and skin from chicken thighs - pat quite dry with paper toweling - and lightly flour all of the chicken pieces - fry pieces on stove top in a bit of veg oil at medium/high heat approx. 3-5 minutes on each e side until golden-brown (thighs skin-side down to begin with - drumsticks rotated occasionally if/when using ) - remove from frypan & set aside.[/FONT][/B] [B][FONT=Calibri]- Add all of the onion wedges and diced peppers to the same fry pan and saute on medium heat for several minutes, flipping/turning occasionally until edges/sides begin to sear/ brown somewhat - then remove and layer the roasted mixed veggies into an suitably-sized oven proof dish, to more or less evenly cover the bottom of the dish. (approx. 14" X 12" dish should do nicely.)[/FONT][/B] [B][FONT=Calibri]- Place the browned chicken pieces - interspersed - on top of the veggies - more or less evenly spaced from each other. (Thighs skin side up).[/FONT][/B] [B][FONT=Calibri]- Add a bit of butter to your frypan, add the garlic slivers and saute for a minute or 2 on med. heat (don't burn the garlic - lol) - then add the white wine, increase the heat if need be, and allow the wine to simmer until reduced by about 50%.[/FONT][/B] [B][FONT=Calibri]Meantime, mix/whisk together in a bowl all of the other ingredients - i.e. the chicken stock, maple syrup, honey, vinegar, lemon juice & zest, tomato paste, bourbon, and paprika (and diced jalapeno or hot sauce if using) until well-combined.[/FONT][/B] [B][FONT=Calibri]-Add this liquid mixture to the reduced wine and allow all to simmer for a few minutes while stirring to ensure it's all well combined - at this time thicken this sauce with some flour, or corn starch, mixed with water or milk - to increase the consistency to a light/medium sauce consistency - remove from heat and allow to cool a bit.[/FONT][/B] [B][FONT=Calibri]- Pour this slightly thickened sauce into the oven dish until the liquid level in the dish more or less covers the veggies, but also reaching the bottom parts of the chicken pieces. If the amount of sauce is insufficient, add some white wine or chicken stock.[/FONT][/B] [B][FONT=Calibri]Bake uncovered for approx. 1 hour @ 350 degrees, occasionally basting the chicken pieces with sauce from the dish. When done, place on broil for 3-4 minutes to further darken the chicken pieces without burning them, and serve with whatever sides you've decided on.[/FONT][/B] [B][FONT=Calibri]ENJOY ![/FONT][/B] 3 stars 1 reviews
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