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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