Chicken Paprika

Serves 4-6

STEPS

  • Fry the onions and pepper over a medium heat until soft and set aside.
  • Add more oil to the pan - brown the chicken in small batches and set aside.
  • Season the chicken with the salt, pepper and paprika.
  • Deglaze the pan with a little white wine, add all the ingredients and top up with more wine if
    necessary. It should just cover. Lid and simmer for about 1¼ hours.
  • At this stage add the double cream and simmer with the lid off for another 10-15 minutes, stirring occasionally. This will reduce and thicken the sauce.

Lovely served with Bulgar or Noodles.

YOU'LL NEED

  • 500g Diced Chicken pieces
  • 1 medium chopped onion
  • 1 red pepper, deseeded and chopped
  • 1 crushed clove garlic
  • olive oil to fry
  • 1½-2 tsp ground, smoked sweet paprika
  • handful chopped parsley
  • white wine - enough to just cover the meat
  • about 90mls double cream (or creme fraiche)
  • salt and pepper.

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Two Gold awards - one for our Handmade Lamb & Mint Pie and one for our Red Ruby Steaks.
We are one of Rick Stein's Food Heroes — "Dedicated to supplying excellent-quality produce" Rick Stein
We are delighted to have been awarded Silver in the Taste of the West Retail awards! The category recognises food shops who excel in offering local produce, along with superb standards of customer service and a good overall shopping experience at Pipers Farm Shop.
Our Whole Plain Oven Ready Chickens were awarded Two Star Gold Stars!
They said our Ragù Bolognese had "Good aroma with complex notes of meat, herb & pepper. Meat is moist and tender, as are the vegetables. Overall flavour is good." Gold Stars for our Unsmoked Saddleback Ham, Sirloin Steak and Pork Tenderloin too!
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One Star Gold Award goes to our Beef Stew with Herb Dumplings and our Handmade Lamb & Mint Pies — "Good looking pie. Golden top and bottom. Good smell of lamb and mint. Good thin pastry that's crisp. Well filled with tender lamb with good flavour."
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Winner of the BBC Best Food Producer Sophie Grigson said "Pipers Farm meat combines everything that I look for – it comes from contented animals that have been well cared for, it’s hung, trimmed and prepared with dedicated expertise, and above all it tastes marvellous."
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Our Red Ruby Beef Mince was awarded Silver at Taste of the West Awards. "Scrupulously trimmed of any gristle and with just the right amount of fat. No shrinkage and full of flavour."
We were awarded a Bronze Taste of the West Award for our Red Ruby Silverside of Beef "Versatile boneless joint with thin layer of natural fat cover."