Classic Chicken Paprika
Classic Chicken Paprika



  • 2 chicken legs and
  • 2 chicken breasts, halved Salt
  • 2 tbsp olive oil
  • Medium knob of butter
  • 1 chopped onion
  • 3 garlic cloves, chopped
  • 2 tbsp hot paprika
  • 1 tbsp flour
  • 285ml hot chicken stock
  • 3 tbsp chopped parsley
  • 2 red bell pepper, chopped
  • 4 tomatoes, chopped
  • 250ml soured cream
  • Rub the chicken pieces with salt, then heat the oil and butter in a pan and brown the meat all over. Remove the chicken from the pan, and set aside. Chuck the onion and garlic into the pan, and allow to sweat for a couple of minutes, then stir in the paprika and the flour.
  • Add the stock, then return the chicken to the pan along with half the parsley and the bell peppers. Simmer for 10 minutes, then add the tomatoes and gently simmer for an hour. Once the chicken is very tender, remove from the heat, stir in the cream and serve with more parsley on top.
1 hour
6 serving

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