Chicken Paprikash

Name: Chicken Paprikash
Total time: 3600 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 tbsp butter; 1 kg chicken pieces (bon-in and skin-on for more flavour); 2 white onions, finely chopped; 2 cloves garlic, crushed; 2 tomatoes, seeds removed and finely diced; 3 tbsp sweet paprika; 500 ml chicken stock; 1.5 tsp salt; 3 tbsp plain flour; 170 ml full fat sour cream; 60 ml double cream

Hannah14292 @Hbennison01

Chicken Paprikash

Hannah14292 @Hbennison01

Saved

Ingredients

1 hour

3 servings

2 tbspbutter
1 kgchicken pieces (bon-in and skin-on for more flavour)
2white onions, finely chopped
2 clovesgarlic, crushed
2tomatoes, seeds removed and finely diced
3 tbspsweet paprika
500 mlchicken stock
1.5 tspsalt
3 tbspplain flour
170 mlfull fat sour cream
60 mldouble cream

Saved

Steps

1 hour

1

Heat the butter in a heavy pot and brown the chicken on all sides. Then transfer the chicken to a plate.
2

In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika and salt.
3

Return the chicken to the pot and place it back over the heat. Pour in the chicken stock. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
4

In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.