Paprika chicken

This chicken dish, with its paprika is clearly Hungary-style cuisine.  It is simple to prepare, delicious and, with the redness of the paprika looks highly attractive.  It is appropriate to serve it as a main course, as a starter, as a supper dish or as a tapas dish.  It goes well with rice and a green salad.

Preparation Time: 10 Mins

Cooking Time: 45 Mins

Total Time: 55 Mins

Ingredients

For 4 servings…

8                    Chicken thighs  - on the bone   

1½ tbs            Olive oil    

1                    Onion  - chopped finely          

2 tbs               Paprika     

140 ml             Stock  - chicken       

2                    Peppers  - green or red - cut into fine strips          

½ tin              Tomatoes  - chopped

½ tsp             Salt          

1 tsp               Cornflour   

70 ml              Soured cream          

                      Pepper  - black        

Method

Sauté the chicken thighs in the oil until golden and then remove and reserve them.

In the remaining oil, gently cook the onion (covered) for 10-15 minutes until softened and golden.  Stir in the paprika and the chicken stock and cook for a further 2 minutes.  Replace the chicken and add the pepper strips and the tomatoes and sprinkle with the salt.  Cover and cook very gently for 25-30 minutes until the chicken is cooked through.

Lift the chicken pieces onto a warm platter.

Add the cornflour mixed with the soured cream and add to the pan.  Simmer for 3 minutes or until hickened to a coating consistency.  Season with pepper and salt, taste and adjust the seasoning if necessary.  Spoon the sauce over the chicken and serve.

Wine recommendations

A robust white or red wine.

Conventional

     Côte Chalonnaise blanc

Interesting

     Corbières

     Côtes du Luberon

     Tavel

     Vouvray

Adventurous

     Riesling