Paprika Chicken

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Adding an Eastern European flavor to chicken is as simple as adding paprika and soured cream. This is a terrific little recipe, ideal for those cold winter nights.

To serve 4 people you need:

4 chicken Marylands (whole legs)
2 chopped onions
1 green bell pepper, sliced
400g tinned crushed tomatoes
150mls chicken stock
150g soured cream
2tsps plain flour
1tbs paprika
Clarified butter (ghee)
Salt and Pepper
Cayenne pepper

Heat a generous knob of butter in a thick skillet and brown the chicken on all sides. Transfer the pieces to a casserole dish and fry the onions in the same butter and juices for about 10 minutes.

Now stir in the flour, the paprika and two good pinches of cayenne pepper. Let them cook for about a minute and then add the tinned tomatoes.

Stir and heat through before adding the stock. Bring everything to boiling point and pour over the chicken. Cover and cook in the oven for 45 minutes. Then add the bell pepper and cook for a further 30 minutes.

To serve, put the chicken pieces in a warmed serving dish, pour the cooking sauce over the chicken and lightly stir in the soured cream so that it is still in swirls and not fully combined.

Rice and a good crisp salad go well with this dish.

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