Chicken Paprika

You Will Need

  • 4 chicken thighs
  • 4 chicken drumsticks
  • salt and fresh black pepper
  • 4 Tbsp olive oil
  • 1 onion, sliced
  • 3 spring onions, sliced
  • 2 cloves of garlic, crushed
  • 1 red pepper, chopped
  • 200 (7) ml white wine
  • 200 (7) ml chicken stock
  • 4 Tbsp tomato purée
  • 2 Tbsp sweet paprika
  • Half tsp cayenne pepper
  • 4 Tbsp creme fraiche
  • a few leaves of coriander or parsley to garnish
  • 1 sharp knife
  • 1 chopping board
  • 1 casserole dish
  • 1 wooden spoon

Step 1:
Set the oven
Preheat the oven to 180ºC (350ºF/ gas mark 4).

Step 2:
Prepare the chicken
Thoroughly season the chicken pieces with the olive oil and salt and pepper.

Step 3:
Brown the chicken
Warm the casserole dish on a medium heat. Add the chicken pieces and brown them all on both sides. Remove and keep aside for later.

Step 4:
Add the other ingredients
Add the onions and the crushed garlic and sweat until translucent. This will take about 3-4 minutes.
Add the red pepper and sauté for a few minutes then return the chicken to the pan.

Step 5:
Make the sauce
Pour in the wine and stock and simmer until the liquid is reduced by half.

Step 6:
Add the spices
Add the tomato purée, the paprika and the cayenne pepper and mix well.

Step 7:
Cook in the oven
Place the dish in the oven and cook for 40 minutes, uncovered. Baste the chicken every so often in order to keep the pieces moist and glazed.

Step 8:
Add the final touch
After 40 minutes, remove the dish from the oven and gently swirl in the crème fraiche.

Step 9:
Garnish and serve
Sprinkle coriander or parsley over the dish to garnish and serve straight away with wholesome bread, white rice or pasta.