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22/06/2023

Braised Paprika Chicken
Ingredients

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2 tablespoons kosher salt

2 tablespoons smoked paprika

1 teaspoon freshly ground black pepper

2 1/2 pounds bone-in chicken thighs (about 6 to 8)

1 tablespoon vegetable oil

2 medium yellow onions, quartered and thinly sliced crosswise

Salt and freshly ground black pepper

1 medium russet potato, small dice

2 cups low-sodium chicken broth
Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.
Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.
Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

21/06/2023

Cowboy Quiche
Ingredients

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1 unbaked Pam's Pie Crust, recipe follows

All-purpose flour, for rolling

8 slices bacon, fried until chewy

2 yellow onions, sliced

2 tablespoons salted butter

8 large eggs

1 1/2 cups heavy cream

Kosher salt and freshly ground black pepper, to taste

2 cups grated sharp Cheddar
Pam's Pie Crust:

2 1/2 cups all-purpose or pastry flour

1 teaspoon kosher salt

1 tablespoon sugar

1 cup (2 sticks) cold salted butter, cut into chunks
Directions
Close-up of Cowboy Quiche, as seen on The Pioneer Woman, Season 20.
WATCH Watch how to make this recipe.
Special equipment: a deep-dish pie pan
Preheat the oven to 400 degrees F.
Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside.
Chop up the bacon into bite-sized pieces.
Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes.
Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine.
Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes.
Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more.
Allow to sit for 10 minutes. Fit for a king or a cowboy.
Pam's Pie Crust:
Yield: 2 crusts
Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.)
Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs.
Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months.

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