July recipes - Day 11 - Poulet Au Paprika

I missed the 11th so here it is and 12 will follow shortly! This is a great recipe and Larry makes it while I do the rice, recipe to follow in a couple of days.

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Poulet Au Paprika
~Recipe by Laura Calder

Ingredients:
4 chicken legs, split between thigh and drumstick (we use boneless thighs usually)
Salt and freshly ground black pepper
1 Tablespoon bacon drippings or oil (Crisco will do also)
1 red pepper, seeded and cut into 2 inch julienne slices
1 onion, sliced
½ small fennel bulb, chopped (optional)
1 Tablespoon high quality hot or sweet Hungarian paprika
1 clove garlic, minced
1/2 cup white wine
1 tomatoes, roughly chopped
1 bay leaf
2 tablespoons sour cream or crème fraiche
Squeeze lemon juice to taste (optional)

Directions:
Season the chicken with salt and pepper. Heat the bacon drippings in a sauté pan and, working in batches, brown the chicken pieces on all sides. Remove. Drain off all but 1 tablespoon of fat from the pan.

Lower the heat and add the julienned pepper, onion, fennel if using, and paprika. Cook until soft but not colored, about 12 minutes, adding the garlic for the final minute. Deglaze the pan with the wine. Add the tomatoes and bay leaf. Season with salt and pepper. Put the chicken back in. cover the pan and cook, turning the chicken occasionally, until tender, about 30 minutes,

Remove the chicken to a serving dish and cover with foil to keep warm, Turn up the heat under the sauce and boil down to sauce consistency. Turn off the heat and stir through the sour cream then pour over the chicken and serve.

This recipe makes 4 servings.

July Recipes - Day 12 - Porcupine Meatballs

Porcupine Meatballs

1 ½ lbs. ground beef
½ c. cooked rice (I use Minute Rice)
1 tsp. Salt
½ tsp. Black pepper
1 medium onion, chopped fine
1 smallish green pepper, diced fine
1 cup tomato paste (I use the 6 oz. can since that’s the size it comes in. You can use a little more if you like.)
1 medium sized can tomatoes or tomato juice (12 oz.)

Cook rice and set aside to cool first. Mix the first seven ingredients together. Shape into medium to large sized meatballs and place in heavy skillet. Cover with the canned tomatoes or tomato juice and cook over low to medium low for about 45 minutes.

This is my mother’s recipe and she took Porcupine Balls to our family Christmas dinners on her side of the family for as long as I can remember. I make them in her stead.