' Le Cuvier - RP2-Chicken Paprikash

RP2-Chicken Paprikash

Chicken Paprikash

with 2011 Grenache "St. Peter of Alcantara"

1 ½ pounds small chicken thighs

¼ tsp celery salt

1 tsp chopped garlic

3 ½ tsp smoked paprika

½ tsp salt

1/8 tsp course ground black pepper

1 tbsp. olive oil

1 med onion chopped (about 1 cup)

1 (14 ½ oz.) can diced tomatoes un-drained

Season chicken with 1 tsp smoked paprika, salt & pepper.

Heat oil in a large non- stick skillet on med- high heat.  Add chicken; cook 6 minutes or until browned, turning once.  Remove chicken from skillet.  Add onion and cook 3 minutes; stirring occasionally.

Stir in tomatoes and remaining 2 teaspoons smoked paprika. Bring to a boil.  Return chicken to skillet.  Reduce heat to low; cover & simmer 15 minutes or until chicken is cooked through. Serve as an appetizer on petit toast or as a main dish over egg noodles.