Chicken Paprika
- 1 large chicken, jointed
- Knob of butter
- Salt
- 2 tbsp olive oil
- 3 cloves of garlic, chopped
- 2 tbsp paprika
- 1 tbsp flour
- 285ml chicken stock
- 3 tbsp chopped parsley
- 2 red peppers, deseeded and cut into strips
- 4 large tomatoes, chopped
- 250ml soured cream
- Rub the chicken pieces all over with salt. Heat the butter in a large, heavy pan, and brown the chicken all over for a couple of minutes. Remove the meat from the pan and set aside.
- Chuck in the garlic and onion, and allow to sweat for a few minutes. Add the paprika and flour, and stir continuously for a minute or so - it mustn’t burn! Add the stock and mix well, then return the chicken to the pan. Add half the parsley, all the red pepper, the tomatoes, and simmer for an hour.
2 hrs
6 servings