Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, March 18, 2012

Smoked Paprika Braised Chicken with Andouille Sausage, Corn, Greens and Fresh Cilantro

I have been trying to clean my freezer this week, since my boy's b-day pasty is in 8 days and i need to start cooking on monday and freezing the hors dourves. Only a few pieces of meat left in there, and i picked a pack of andoullie sausage and some bone in chicken breasts, chicken thighs would be terrific on this dish also, or a mix of 1 breast, 4 thighs.

Printable Recipe - click here
2-4 tablespoons olive oil
2 chicken breasts, bone in, skin removed or 6 chicken thighs
3 tablespoons all purpose flour
3 tablespoons smoked paprika
2 teaspoons salt
2 teaspoons pepper
1 onion, chopped
4 cloves garlic, sliced
3 ribs celery, chopped
1 lb andouille sausage, sliced
1 cup dry white wine
2 cups cooked greens, i had turnips and collards mixed
1 cup corn, fresh, frozen or canned
2 cups chicken stock
1 cup fresh chopped cilantro, divided

Preheat oven to 350F.
Mix salt, pepper, smoked paprika and flour in a small bowl. Rub that all over chicken.
In a dutch oven, heat 2 tablespoons of olive oil. Add chicken pieces and brown on all sides. Remove chicken from pan and if needed add more olive oil. Add onions and cook for a couple of minutes. Add garlic, celery and andouille and cook for 5 minutes. Add wine and cook for a few minutes until almost evaporated. Add greens, corn, 1/4 cup of cilantro and stock. Place chicken back in the pan. Cover and transfer to preheated oven. Cook for 30 minutes.

Remove from oven. With a slotted spoon remove most solids and place on a platter. Reduce liquid by half by placing pot on high for 5-10 minutes. Pour sauce over chicken and veggies and sprinkle 1/4 cup fresh cilantro on top. Serve hot with white rice.
Serves 4.


  1. Brilliant, dear Bia! No doubt about it... I'm adding this to my favorite soup collection :) Thank you!