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Paprika Chicken Recipe
An excellent summer dish, particularly when served with a mixed salad, and maybe some lightly-buttered pasta noodles.
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For 4 as a main course:
1 x 3½ Chicken, free-range if possible - or 4 pre-cut leg & thigh portions
2 tablespoons Vegetable Oil
2 oz/60mg Butter
2 tablespoons (30ml) Flour
Salt and freshly-ground Black Pepper
2 medium Onions, peeled and sliced - Spanish are best for this dish, as they're mild
1 clove Garlic, peeled and chopped
2 teaspoons (10ml) Ground Paprika
2 tablespoons (30ml) Tomato Purée
½ pint/300ml Dry White Wine
½ pint/300ml Chicken Stock
1 tablespoon (15ml) freshly-chopped Parsley
1 pinch dried Thyme
8 fl oz/225ml Soured Cream + the same again if wanting to have some to drizzle over when serving
- Cut the chicken into joints or use bought portions.
- Season the flour with a little salt and pepper, then roll the chicken pieces in this - shacking off any excess - but keep it aside.
- Fry the chicken pieces in a deep frying pan - using a mixture of the butter and oil, until they are brown all over.
- Transfer the chicken to a casserole, leaving behind as much fat as possible.
- Gently the sliced onions over a low heat until they are soft but not brown; add the garlic need the end.
- Stir in the paprika and any flour left over from coating the chicken.
- Stir in the tomato puréeand mix until you have a smooth paste. Blend in the first batch of soured cream.
- Add the wine and stock, mix well together, and bring to the boil.
- Pour the sauce over the chicken pieces, then add the parsley, thyme and a little more salt and pepper.
- Return to a simmer, and cook for 4 minutes or until the chicken is tender.
Serve, with a more soured cream on top - if you have some.