2 tbsp plain flour (All purpose)
salt
pepper
4 chicken portions, skinned
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 tablespoons oil
1 onion, chopped
1 red pepper, cored seeded and sliced
2 oz (50 g) mushrooms, chopped
pinch of paprika
1 teaspoon tomato paste
1 1/4 cup (1/2 pint) 300 ml stock
1 bouquet garni
scant 1/2 (us) cup (100 ml) wine
salt
pepper
4 chicken portions, skinned
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 tablespoons oil
1 onion, chopped
1 red pepper, cored seeded and sliced
2 oz (50 g) mushrooms, chopped
pinch of paprika
1 teaspoon tomato paste
1 1/4 cup (1/2 pint) 300 ml stock
1 bouquet garni
scant 1/2 (us) cup (100 ml) wine
accompaniments
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method
1. Mix the flour with salt and pepper and use to coat the chicken portions.
2. Melt the butter with the oil in a frying pan and brown the chicken portions on all sides. Transfer them to a casserole.
3. Add the onion, red pepper and mushrooms to the pan and fry until the onion is softened.
4. Add the paprika plus any leftover seasoned flour, then stir in the tomato paste and stock.
5. Bring to the boil and simmer, stirring, until thickened.
6. Add the bouquet garni and wine, then pour this mixture over the chicken in the casserole.
7. Cover and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 to 1 1/2 hours or until the chicken is tender.
8. Serve with creamed potatoes or boiled rice.
2. Melt the butter with the oil in a frying pan and brown the chicken portions on all sides. Transfer them to a casserole.
3. Add the onion, red pepper and mushrooms to the pan and fry until the onion is softened.
4. Add the paprika plus any leftover seasoned flour, then stir in the tomato paste and stock.
5. Bring to the boil and simmer, stirring, until thickened.
6. Add the bouquet garni and wine, then pour this mixture over the chicken in the casserole.
7. Cover and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 to 1 1/2 hours or until the chicken is tender.
8. Serve with creamed potatoes or boiled rice.
serving amount
serves 4
rate this recipe
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