Huesenziwwi with a Twist

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 250 ml (1 cup) white wine 250 ml (1 cup) white wine
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, season the chicken pieces with salt and pepper. Dust the chicken with flour, shaking off any excess.
2. 2.
   In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Sprinkle paprika and dried thyme over the onions and garlic, stirring to coat evenly.
5. 5.
   Pour in the chicken broth and white wine, scraping the bottom of the pot to release any browned bits.
6. 6.
   Return the chicken to the pot and bring the mixture to a simmer. Cover and cook for about 45 minutes, or until the chicken is cooked through and tender.
7. 7.
   Stir in the heavy cream and simmer for an additional 5 minutes to thicken the sauce. Adjust the seasoning with salt and pepper to taste.
8. 8.
   Serve the Huesenziwwi with a Twist hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs and drumsticks.
• Paprika — Opt for a high-quality sweet or smoked paprika to enhance the dish's flavor profile.
• White wine — Choose a dry white wine such as Sauvignon Blanc or Chardonnay to add a subtle tanginess to the sauce.
• Heavy cream — If you prefer a lighter version, you can substitute the heavy cream with half-and-half or coconut cream for a dairy-free option.
• Fresh parsley — Add the fresh parsley as a garnish just before serving to bring a pop of freshness to the dish.

Tips & Tricks

• To enhance the flavors, marinate the chicken in the seasoning mixture for a few hours or overnight before cooking.
• For a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the simmering sauce.
• Serve the Huesenziwwi with a side of crusty bread or over a bed of fluffy rice to soak up the delicious sauce.
• Feel free to add vegetables like carrots, mushrooms, or peas to the stew for added texture and nutrition.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Huesenziwwi with a Twist in deep bowls or plates, allowing the creamy sauce to envelop the chicken pieces. Garnish with fresh parsley for a pop of color and freshness. Pair it with a side of crusty bread or fluffy rice to complete the meal.

Presentation advice

Present the Huesenziwwi with a Twist in a rustic and inviting manner. Place the chicken pieces on top of the creamy sauce, allowing the golden hue to shine through. Sprinkle fresh parsley over the dish for an appealing touch. Serve it alongside a side of crusty bread or fluffy rice to create an enticing presentation.