TUESDAY, FEBRUARY 25, 2020
HUNGARY
Continued from Page 2B
SHEET-PAN CHICKEN
PAPRIKASH WITH
POTATOES
Prep: 25 minutes
Cook: 45 minutes
Makes: 6 servings
Use absolutely fresh paprika
here; it should be bright red
with a rich aroma.
6 bone-in, skin-on chicken thighs,
about 2 ¼ pounds total
5 to 6 medium-size yellow
roasting potatoes, about 1
¼ pounds total, scrubbed
1 medium-large (8 ounces)
sweet onion, halved,
thickly sliced in wedges
¼ cup Hungarian sweet paprika
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon hot paprika or
¼ teaspoon cayenne
3 tablespoons olive oil
¼ cup water
2 to 3 tablespoons sour
cream or creme fraiche
Flat-leaf parsley
Buttered noodles
(optional), see recipe
THE OBSERVER & BAKER CITY HERALD — 3B
THE OBSERVER & BAKER CITY HERALD •
HOME & LIVING
Abel Uribe / Chicago Tribune-TNS
Using a sheet pan to make chicken paprikash updates
the dish’s fl avor and makes clean-up a snap.
2. Mix sweet paprika, salt,
oregano, garlic powder and hot
paprika in small bowl. Sprinkle
chicken, potatoes and onion on
all sides with the paprika mixture.
Drizzle everything with olive oil.
bles to serving platter. Set baking
sheet over a burner and turn heat
to medium. Stir ¼ cup water into
the pan. Heat to a boil and scrape
up all the browned bits from the
bottom of the pan. Remove pan
from heat. Stir in sour cream and
season with salt.
5. Drizzle pan sauce over the
chicken and vegetables. Garnish
with parsley and serve.
Whole roasted chicken: Use
a 4- to 5-pound whole broiler
chicken and remove the giblets
and extra pockets of fat. Tuck the
wings behind the back. Place
chicken on a 16-by-12-inch baking
sheet. Rub chicken on all sides
with half of the seasoning mix-
ture. Roast, breast side up, at 400
degrees on convection setting or
425 degrees on conventional for
20 minutes. Add potatoes and
onions to pan; toss with remain-
ing seasoning mixture and
drizzle with oil. Continue roasting,
stirring vegetables once or twice,
until potatoes are fork-tender and
chicken juices run clear, 35 to 40
minutes more. Let chicken rest
10 minutes before carving. Make
pan sauce as directed in step 4.
Buttered noodles: Heat a large
pot of salted water to boil. Add
1 bag (12 ounces) extra broad
egg noodles to the water. Cook,
stirring occasionally, until nearly
tender, 7 to 8 minutes. Drain off
the water. Return the noodles to
the pot and add 2 tablespoons
butter. Toss to melt the butter.
Season with salt.
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3. Roast for 20 minutes. Stir
vegetables well. Continue roast-
ing until chicken juices run clear
and potatoes are fork-tender, 20
minutes more.
4. Transfer chicken and vegeta-
Only $10.00 Each (reg. price $12.00 ea.)
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1. Heat oven to 400 degrees on
convection setting or 425 degrees
on conventional. Pat chicken dry
and place on 16-by-12-inch (or
larger) rimmed baking sheet. Cut
potatoes lengthwise into quar-
ters. Arrange potatoes and onion
slices around the chicken.
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UNION COUNTY
AA MEETINGS
LA GRANDE
THURSDAYS
Surrender Group
7 - 8:00 pm
2620 Bearco Loop
MONDAYS
Primary Purpose Group
12 - 1:00pm
2620 Bearco Loop
TUESDAYS
Into Action Group
12 - 1:00 pm
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1308 Washington Ave.
(entry 6th & Spring St.)
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2620 Bearco Loop
City of Elgin
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93 S 12 St., Elgin
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2620 Bearco Loop
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Island City
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10801 Walton Rd.
Blue Springs Apartments
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63161 Gekeler Lane
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Gekeler)
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707 Main St.
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2620 Bearco Loop
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70564 Valley View Rd
(in shop)
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2620 Bearco Loop
Grande Ronde
Valley Group
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1308 Washington Ave.
(entry 6th & Spring St.)
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