Chicken Paprikash

Name: Chicken Paprikash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Cuisine: Serbian
Ingredients: 1.1 kg/2 lb 7 oz chicken joints, preferably thighs and legs; 1.1 kg/2 lb 7 oz chicken joints, preferably thighs and legs; 45 g/1½ oz unsalted butter; 3 large onions, thinly sliced, top to root; 1.1 kg/2 lb 7 oz chicken joints, preferably thighs and legs; 250 ml/9 fl oz/1 cup chicken stock; 125 ml/4 fl oz/½ cup soured cream; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp sweet paprika, preferably Hungarian paprika; 2 tbsp sweet paprika, preferably Hungarian paprika; 1 tsp hot paprika or cayenne pepper, plus extra for sprinkling; 1 tsp hot paprika or cayenne pepper, plus extra for sprinkling; boiled new potatoes and 1 tbsp chopped parsley leaves, to serve; boiled new potatoes and 1 tbsp chopped parsley leaves, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This is a Serbian recipe that we would often be served when visiting some of our cousins on Lili’s side of the family. I always think you get more flavour out of cooking chicken skin-on and bone-in, but this recipe will work with boneless, skinless chicken, and also would be slightly quicker to make.

Ingredients

1.1 kg/2 lb 7 oz chicken joints, preferably thighs and

Europe
Gluten-free

Method

Put the chicken joints in a colander and sprinkle all over with salt. Leave to stand for 15 minutes, then pat them dry with kitchen paper.

Heat the butter in a large sauté pan over a medium-high heat. Add the chicken, skin side down, and cook for 4–5 minutes until well browned, then turn over and cook for a further 2–3 minutes. Remove from the pan and leave to one side.

Add the