Paprika Chicken


For the chicken paprikas

1 organic, free-range chicken, about 2kg
2 tbsp olive oil
1 large knob butter
1 large onion, finely chopped
6 cloves garlic, finely chopped
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp smoked paprika
1 tbsp plain flour
250 ml chicken stock
1 handfuls flat leaf parsley, chopped
2 red peppers, seeds removed and cut into 1cm strips
4 large ripe tomatoes, (or 6 canned will do)
250 ml soured cream, or Smetana

To serve

prepared quick-cook polenta, mixed with lots of chopped parsley when cooked
soured cream, or Smetna

1.For the chicken paprikas: Joint the chicken (or ask your butcher to do it). Rub the meat with some salt. Heat the oil and butter in a large, wide pan. Add the chicken pieces and fry until golden all over. Remove and set aside.

2. In the same pan, fry the onion and garlic for about 5 minutes. Stir in the three paprikas, then the flour, until blended (add extra oil only if necessary to slacken), being careful not to let it burn.

3. Gradually pour in most of the stock, stirring as you do, then stir for 5 minutes until thickened to make a thick gravy base. Return the chicken pieces to the pan. Stir in the rest of the stock and some boiling water if it looks a bit thick or dry. Mix in half of the parsley and bring to the boil. Stir in the red pepper and simmer for 10 minutes. Add the tomatoes and cook over a low heat for about an hour or until the chicken is tender.

4. When the chicken is cooked, stir in the soured cream and the remaining parsley. Adjust the seasoning.

5. To serve: Serve with the herb polenta topped with a dollop of soured cream and a sprinkling of paprika.


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