When I was pregnant, one of our friends gave us a book called Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater. The jury is still out as to whether we'll succeed in making our offspring an adventurous eater (the twos are yet to come), but in the mean time, the book was good for a lot of chuckles, and some excellent recipes. This recipe started off as a Hungry Monkey recipe, but as usual, I've added my own spin on it.
Smoked Paprika chicken
Servings: 2-4 (calories listed for 4)
Time: 10 minutes prep, 5 or more hours cooking, optional 20 minute reduction
Planning Ahead: Needs to be started in the morning.
The Funny Stuff: Smoked paprika, canned tomatoes
Virtues: Low fat, lots of vegetables, high in vitamin A.
Downsides: Stains like mad. Wear an apron during the reduction phase.
4 chicken thighs
1 celery stalk
2 tsp salt
Pepper to taste
3/4 cup red wine
1/4 cup smoked paprika (no, that is not a typo. 1/4 cup.)
1 can diced tomatoes
1 Tbsp tomato paste (optional)
Lay the chicken thighs in a single layer over the bottom of your crockpot, and add the chopped vegetables.
Add your salt, paprika and wine, and canned tomatoes.
Give it a good stir to mingle everything, including flipping the chicken a couple of times. Set your crockpot on low, and cook for at least 5 hours.
At this point, you have a very tasty dinner, suitable for a work night.
However, if you're a bit of a perfectionist, or throwing a dinner party, do the following. (While wearing an apron.)
Add the tomato paste to a pan.
Toast it over medium heat, stirring occasionally, until it starts to caramelize.
Strain the sauce through a colander into the pan, leaving the veggies behind.
Turn the heat up to high, and reduce the sauce by at least half, stirring occasionally.
Drizzle it over the chicken and vegetables. (No photo available, we were ravenous by this time.)
Photo credits to Aaron Wood and Aleatha Parker-Wood.