Comfy Chicken Paprika

Name: Comfy Chicken Paprika
Total time: 4800 s
Yield: 4 good servings
Cuisine: British
Ingredients: 1 kg chicken thighs or mixed thighs and drumsticks with bones and skins; 2 onions, chopped; 2 green or 1 each green and red peppers, deseeded and chopped or sliced, according to preference; 3-4 tbs sweet paprika; 1 tsp hot paprika; 150 ml chicken stock; 150 ml dry white wine; 150 ml soured cream; Sea salt & black pepper; Cayenne pepper; 3 cloves garlic, chopped; 200 g chestnut mushrooms, sliced; 1 large knob butter; 1 tbs plain flour

John A @JohnA

Essex

This is comfort food at its best. Tasty, simple and using wholesome and relatively cheap ingredients. It’s derived from a traditional Hungarian dish and there are a great many versions around, often but not this time including tomatoes.

Tastes vary greatly and my wife and I really like paprika, so other cooks may wish to vary the amount of that ingredient to accommodate their own preference. The same applies to the onions and peppers: we like them but you can use just one of each if you prefer but then make the pepper green.

I use chicken thighs or a mixture of thighs and drumsticks. My view is that these work better than chicken breasts with this dish but breasts certainly can be used. Similarly, I use pieces with bones and skins. This dish can be prepared in advance and also freezes well. Indeed, some time in the fridge or freezer will intensify the flavour.

In Hungary the accompaniment would be dumplings or Spätzle but it’s perfectly enjoyable with boiled or mashed potatoes, rice (especially basmati) or even bread. All a matter of personal choice or what’s conveniently to hand.

Saved

Ingredients

75-80 minutes including prep.

4 good servings

1 kgchicken thighs or mixed thighs and drumsticks with bones and skins
2onions, chopped
2green or 1 each green and red peppers, deseeded and chopped or sliced, according to preference
3-4 tbssweet paprika
1 tsphot paprika
150 mlchicken stock
150 mldry white wine
150 mlsoured cream
Sea salt & black pepper
Cayenne pepper
3 clovesgarlic, chopped
200 gchestnut mushrooms, sliced
1large knob butter
1 tbsplain flour

Saved

Steps

75-80 minutes including prep.

1

Gently dry the chicken pieces with kitchen paper and lightly sprinkle with sea salt and black pepper.
2

Heat butter in casserole (or cooking pan).
3

Fry the chicken pieces until golden brown. Then remove, lightly sprinkle with cayenne pepper and set aside.
4

Deglaze the casserole /pan with a drop of wine if necessary and then add the onion to the casserole and fry gently for 2 minutes.
5

Add the garlic and mushrooms, stir and continue to fry gently for a further few minutes, until the onions turn golden-brown. Only stir to prevent sticking.
6

Stir in both types of paprika and the flour until all combined. Don’t take too long or the paprika will become bitter-tasting. 10-15 seconds to add both is the aim.
7

Add the stock and the wine, stirring well. Add a little more stock or wine if the mixture appears “dry” but don’t drown it.
8

Add the peppers and immediately return the chicken to the casserole. Stir well and bring to the boil.
9

Cover the casserole and reduce the heat to a gentle simmer for 45 minutes or until the chicken is cooked, checking occasionally. If necessary add a little further liquid but only sufficient to avoid running dry.
10

When casserole is ready, taste and, if necessary, add a little more seasoning. Then remove the casserole from the heat source and stir in the soured cream, not too much at once in order to avoid it separating.
11

Serve piping hot with the carbs of your choice. You could add a few green vegetables but this is a pretty sufficient dish in itself.

Saved

Cooksnaps

Saved

John A @JohnA

on February 03, 2020 18:56

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.