For Anita Lo, owner of the Michelin star-rated restaurant, annisa, in New York City, haute cuisine in America is multi-cultural. Think global. And join us for a lesson in fusion cooking, using ingredients and techniques from the world-over.
Guest
Anita Lo, chef-owner of Michelin star-rated restaurant Annisa in New York City. Lo has been featured on CNN, Top Chef: Masters, Iron Chef America, the Martha Stewart Show, and more. Cooking Without Borders is her first book.
8 chicken thighs, with skin, trimmed of excess fat
3 tablespoons neutral-flavored vegetable oil
1 large onion, chopped
1 cup sour cream
3 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 pound dried egg noodles, cooked
Combine the paprika, 2 teaspoons of salt, and pepper, then toss with the chicken to coat. Heat a pot over medium-high heat, add the oil, then add the onions. Lower the heat to medium-low and cook until translucent. Add the chicken and turn to coat with the oil. Add just enough water to cover; simmer for 20 minutes.
In a small bowl, combine the sour cream and flour. Add to the pot and stir. Increase the temperature and bring to a rapid boil; boil, stirring constantly, for 5 minutes, breaking up any lumps. Season to taste with salt and pepper and sprinkle with the parsley. Serve over hot egg noodles.
