Paprika chicken

Paprika chicken

Ingredients (8 servings):

  • 40g (1/4 cup) plain flour
  • 1 tablespoon ground paprika
  • Salt & freshly ground black pepper
  • 8 large (about 125g each) chicken drumsticks, skin removed
  • 25g butter
  • 2 tablespoons olive oil
  • 2 brown onions, halved, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans diced Italian tomatoes
  • 250ml (1 cup) water
  • 1 dried bay leaf
  • 235g (1 cup) sour cream

 

Method:

  1. Combine the flour and paprika in a large bowl. Season with salt and pepper. Add the chicken and gently toss to evenly coat in flour mixture.
  2. Melt the butter in a large flameproof casserole dish over medium heat until foaming. Add the chicken and cook, turning occasionally, for 5-10 minutes or until brown all over.
  3. Use a slotted spoon to transfer chicken to a heatproof bowl.
  4. Heat the oil in the casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
  5. Add the chicken, tomato, water and bay leaf, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour or until chicken is cooked through.
  6. Add the sour cream and stir to combine. Cook, covered, for a further 15 minutes or until chicken is tender. Remove from heat.
  7. Divide chicken among serving plates and serve immediately.
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