Chicken Sputnik
Photo by: Ryan Benyi
"When I was learning to cook, I wanted to make something different from the usual Italian fare. So I consulted with my aunt Carol, my mother's sister, who often cooked for big dinner parties. She suggested Chicken Sputnik, a recipe that was handed down through generations."
Click here to read the rest of Rachel Bilson's story
Click here to read the rest of Rachel Bilson's story
ingredients:
1 large chicken, cut into serving pieces
Salt and pepper
¼ cup flour
2 Tbsp butter (1/4 stick)
2 large onions, sliced ½ inch thick
5 large potatoes, sliced ½ inch thick
¾ cup grated Pecorino Romano cheese (Locatelli brand preferred)
1 Tbsp Hungarian paprika
¾ cup dry sherry
1½ cups homemade chicken broth
Salt and pepper
¼ cup flour
2 Tbsp butter (1/4 stick)
2 large onions, sliced ½ inch thick
5 large potatoes, sliced ½ inch thick
¾ cup grated Pecorino Romano cheese (Locatelli brand preferred)
1 Tbsp Hungarian paprika
¾ cup dry sherry
1½ cups homemade chicken broth
directions:
1. Season the chicken with salt and pepper and coat it with flour.
2. In a Dutch oven, sauté the chicken in butter until it is golden.
3. Layer the onions and potatoes on top of the chicken. Top with the cheese, paprika, and salt and pepper to taste.
4. Add the sherry and chicken broth. Cover and simmer for 2 hours, or until the vegetables are tender and the chicken is cooked through.
Rachel's Tips:
KITCHEN COUNTER:
Serves: 6 | Per Serving: 800 calories, 64g carbs, 48g protein, 38g fat, 170mg cholesterol, 620mg sodium, 8g fiber
