This fantastic dinner was made by my 10-year-old daughter! My kids are always in the kitchen with me at dinner time, so, it is only natural that they have started learning how to cook. Through the shear act of watching me, they know that crowding the pan when searing meat results in moist meat that will never brown, that adding flour to a vegetable base, then adding liquid, will result in a thickened broth, and that adding ingredients to a pan before it heats up sufficiently will give you no end of trouble with sticking, and food breaking apart.
My daughter was really in the mood for something broth-y and comforting for dinner. She was so dead set on it that I decided she could make it herself!
Of course I helped her with the tricky bits, and told her what the correct measurements should be (like use 2 tbs of flour if you’re going to add 3 cups of liquid; this results in a semi-thick broth).
She felt very happy to be the one who provided us with our evening meal. (She also like squeezing the tomato puree from the tube into the pot). I was very happy knowing that my kids will be able to make me more yummy dinners like this one in the future!
You will need: 2 chicken breasts, bone-in, skin on, 3 tbs olive oil, 1 tbs unsalted butter,(Type A’s; omit butter) 2 medium carrots, sliced, 1 medium onion, diced, 1/2 cup chopped flat-leaf parsley, 2 tbs all-purpose flour, 1 tbs smoked paprika, 1/2 tsp hot paprika (add 1 tsp if you want more heat), 1 tbs tomato puree concentrate, (type A’s; omit tomato) 1 bouillon cube (I use Rapunzel brand Vegetarian with herbs & sea-salt), 3 cups water, (or 3 cups chicken broth), sea-salt and cracked black pepper to taste.
Preheat oven 375*
1 – Put heavy casserole on high heat and add oil. Season chicken lightly with sea-salt and pepper and sear on both sides until chicken browns.
2 – Turn pan down to low and add the butter, carrots and onions. Saute for about 8 minutes. Add the paprika and stir together. Add the flour and mix well.
3 – Add 1 cup of water at a time and stir. Turn heat up and bring to a boil. Add parsley and tomato puree.. Turn off heat.
4 – Return the chicken to the pot and baste with the broth. Cover and place in oven for 45 minutes.
Remove from oven and let pot sit for 5 or so minutes before removing lid (gives the meat a chance to rest).
Slice the chicken and divide between 4 plates or bowls, giving everyone plenty of broth and veggies. You can also serve this with rice, pasta, bread or some greens.