“Waiter, there is too much pepper on my paprikash. But I would be proud to partake of your pecan pie.”
~ Harry Burns
Paprikash is the ultimate Hungarian comfort food.
The name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine.
The meat is typically simmered for an extended period in a sauce that begins with a paprika-infused roux.
And the roux…brings me to the most important part of this little piece:
With patented 7-layer system and burn-free technology, CHEFS has refined braising to moist and tender perfection with the Never-Burn Braiser.
Preparing and serving flavorful, moist, and fork-tender beef brisket, bottom roast, pork shoulder or ribs is now easier than ever with the advanced engineering of this stainless steel braiser. With alternating layers of commercial-grade stainless steel, aluminum discs in the base and patented hermetically sealed chamber for silicone oil, this braiser distributes heat evenly. The secret to this incredible braiser is the hermetically sealed silicone oil chamber for burn-free heat distribution. CHEFS braiser prevents hot spots and scorching, and virtually eliminates stirring, when used as directed. Constructed of a 1.2mm thick outer shell of mirror-polished 18/8 stainless-steel and alternating layers of high quality aluminum discs and stainless steel, this patented 7-layer system lets liquids simmer slowly around meat to achieve rich and moist beef, pork, lamb, chicken and wild game. This braiser is also perfect for braising vegetables, slow simmering fresh tomato sauce or cream sauce. With convenient etched interior measurements in quarts/cups, this multi-use CHEFS cookware lets you measure and cook all in one pot. High sides and slightly domed lid control splatters.
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I really, REALLY wanted to try out a recipe which would require such exceptional capabilities and standards in a pot. Something with roux certainly requires just that.
After prepping and paprika-ing with this pot of gold, I came up with a list of both pros and cons.
There’s a lot to take in with this piece.
It’s not for kitchen amateurs.
In fact, the hefty user’s manual accompanying this kitchen pan specifically states, “This Braiser Pan is NOT FOR USE by persons (including children) with reduced physical or sensory capabilities or lack of experience and knowledge, unless they are being supervised or have been given instruction concerning the use of the pan by a person responsible for their safety.”
There are many, many rules for this beauty.
I am certainly a fan of rules, but there may just be a few too many for in the kitchen this time, which is why I listed the cons first.
- does not allow for browning or deglazing
- not suitable for “one-pot” cooking
- requires preheating with water
- suitable for low to medium temperatures only
- very heavy
- Absolutely gorgeous ~ stunning (this could very well be the most important part of any kitchen item and may very well seal the deal!)
- tempered glass stay-cool lid and extra wide stainless steel handles for cooking and handling ease
- high sides for splatter control and controlled cooking
- vented lid to prevent boil-over spills
- never-burn capabilities, of course
- moist and tender cooking perfection- virtually eliminates the need for stirring
Remember how I said, there may be too may rules…
It’s a definite “may.”
SO, with the outstanding performance in this flavorful recipe, I suppose I’ll leave the decision up to you.
To “Never Burn” or NOT to “Never Burn.” That is the question.
“Chicken, onions, butter, stock, paprika, salt, sour cream. That’s about it, and all you need for one of the best dishes on the planet, chicken paprikash. Uncomplicated. Unpretentious. So good you’ll be drinking the sauce.”
2 to 2 1/2 lbs chicken thighs
2-3 Tbsp butter
2 lbs yellow onions, (about 2-3 large onions), sliced top to root
black pepper to taste
2 Tbsp sweet paprika, preferably Hungarian
1 tsp (or to taste), hot paprika or cayenne
1 cup chicken broth
1/2 cup sour cream
Salt the chicken pieces well and let them sit at room temperature while slicing onions. Slice the onions lengthwise (top to root).
Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side.
Remove the chicken from the pan to a bowl, set aside.
Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.
Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan.
Transfer to the amazing (and pre-heated with simmering water) Never Burn Braiser and nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 30 minutes or so, until the chicken is cooked through.
Remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste.
Pour the solo-worthy sauce over the chicken to serve.