Paprika cream chicken


Ingredients 10
Servings 6
Time

Ingredients

  • 2
    chickens, quartered (or equivalent portions)
  • salt and milled black pepper
  • 60
    g
    butter
  • 30
    ml
    sunflower oil
  • 1
    large onion, chopped
  • 45
    ml
    paprika
  • 250
    ml
    sour cream, heated
  • 410
    g
    peeled tomatoes, drained and chopped
  • 80
    g
    cake flour
  • 250
    ml
    well-flavoured chicken stock (preferably homemade)
 

Method

 
Season chicken lightly with salt and milled black pepper. In a frying pan over high heat, heat 30 g butter with oil and quickly brown chicken all over. Set aside and pour off fat. Fry chopped onion gently in remaining butter, then add paprika, stirring for a few seconds. Spread half this mixture in a casserole dish, place chicken pieces in it and spread birds with remaining paprika and onion mixture. Bake, covered, at 180 ºC for 20 minutes. Pour in cream and bake for a further 20 minutes. Add tomatoes and bake until chicken is tender but not falling apart. Place chicken pieces on a serving platter and keep warm while completing sauce, stirring constantly. Simmer over moderate heat, still stirring, for a minute or so to cook flour, then stir in stock and bring sauce to boiling point. Reduce temperature. Simmer, stirring, for 2 minutes. Taste for seasoning, adding more salt and pepper if necessary. Pour sauce over chicken and serve with Austrian noodles (see recipe). TOTAL KILOJOULE COUNT: 21 930 kJ (5 240 Cal). A portion: 3 655 kJ (875 Cal).
 

Read more on: poultry  |  bake  |  shallow-fry
 

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