Chicken Paprikash recipe
information
If you do not have a casserole big enough to take the chicken in 1 layer, use a large, lidded frying-pan and cook the complete dish on the top of the cooker.
ingredients
4 chicken pieces, skinned
15 g (1/2 oz) margarine or butter
500 g (1 lb) onions, finely chopped
1 clove garlic, crushed (optional)
1 tablespoon sweet paprika
salt and freshly ground black pepper
about 150 ml (1/4 pint) hot chicken stock
150 ml (1/4 pint) soured cream
snipped chives, to garnish
15 g (1/2 oz) margarine or butter
500 g (1 lb) onions, finely chopped
1 clove garlic, crushed (optional)
1 tablespoon sweet paprika
salt and freshly ground black pepper
about 150 ml (1/4 pint) hot chicken stock
150 ml (1/4 pint) soured cream
snipped chives, to garnish
method
1. Heat the oven to 180C/350F/Gas 4.
2. Melt the margarine in a large, shallow flameproof casserole big enough to take the chicken pieces in a single layer. Add onions and garlic, if using, cover and fry gently for about 45 minutes until a soft, golden brown puree is formed.
3. Raise the heat slightly, then sprinkle in the paprika and salt and pepper to taste. Add the chicken and spoon over the onion mixture.
4. Cover the casserole and bake in the oven for 45 minutes or until the juices run clear when the thickest part of the chicken flesh is pierced with a skewer. Check the casserole contents regularly and add a little stock from time to time if the chicken appears to be becoming a little too dry.
5. Heat the soured cream in a pan; do not boil, or it will curdle. Pour over the chicken; sprinkle with chives and serve at once.
Be careful that the puree does not become too liquid—it should be thick enough to coat the chicken without forming a sauce.
2. Melt the margarine in a large, shallow flameproof casserole big enough to take the chicken pieces in a single layer. Add onions and garlic, if using, cover and fry gently for about 45 minutes until a soft, golden brown puree is formed.
3. Raise the heat slightly, then sprinkle in the paprika and salt and pepper to taste. Add the chicken and spoon over the onion mixture.
4. Cover the casserole and bake in the oven for 45 minutes or until the juices run clear when the thickest part of the chicken flesh is pierced with a skewer. Check the casserole contents regularly and add a little stock from time to time if the chicken appears to be becoming a little too dry.
5. Heat the soured cream in a pan; do not boil, or it will curdle. Pour over the chicken; sprinkle with chives and serve at once.
Be careful that the puree does not become too liquid—it should be thick enough to coat the chicken without forming a sauce.
serving amount
serves 4
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