Buttermilk Paprika Chicken

I have been trying all kinds of do it yourself yogurts and cheeses thanks to a great book called The Home Creamery by Kathy Farrell-Kingsley. I did ruin 8 cups of expensive farm quality milk by overcooking the yogurt a few days ago... still have not gotten over that. However, the buttermilk was triumphant, and was used tonight to make Buttermilk Paprika Chicken with sauteed green cabbage and brown rice.

Buttermilk Recipe

Adapted from Kathy Farrell-Kingsley

2 cups whole milk

2 tablespoons lemon juice or 2 tablespoons white vinegar

Mix milk and lemon juice (or vinegar) in a large bowl. Let stand at room temperature for 15 minutes. The milk should start to curdle. Stir well before using. Refrigerate in glass jar for up to a week. (The longer the buttermilk sits the better it tastes.)

Buttermilk Paprika Chicken

serves 2-4

Adapted from Peggy Trowbridge Filippone

2-4 chicken legs, breasts or whatever part of the chicken you have

2 cups buttermilk

2 tablespoons honey

a few sprigs of fresh tarragon, parsley, or whatever herbs you have in your garden

1 tablespoon hungarian paprika (Szegeo is the brand my grandmother and dad always use)

1/2 teaspoon garlic powder

1 teaspoon kosher salt

fresh ground pepper

Wisk together buttermilk and honey in a bowl. Place chicken in bag with buttermilk mixture and a few sprigs of fresh herbs. Leave in the fridge overnight for at least 8 hours and no more than 2 days. The buttermilk will tenderize meat and keep it juicy.

Preheat oven to 375. Place a rack in a deep roasting pan and fish out fresh herbs from chicken mixture and place on rack. Discard buttermilk mixture and place chicken on top of herbs. Place in oven and roast for 45 minutes to 1 hour. With a meat thermometer make sure chicken is cooked at 165-180 degrees.

Sauteed Green Cabbage

serves 2

1/2 head of cabbage chopped (about 2 cups)

1/2 onion chopped (about 1/2 cup)

1 tablespoon caraway seeds

1 tablespoon olive oil or butter

1/4 cup of dry white wine

Heat oil or butter in skillet, add onion and about half of seeds, saute. Add half of cabbage when onions are clear. Allow cabbage to cook for about 5 minutes, when wilted, push to side of pan and add remaining cabbage, allow to cook for another 5 minuets. Add wine and put a lid on pan to allow cabbage to steam cook for about one minute, when liquid has evaporated, add remaining seeds and serve.