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Chicken with paprika and sour cream

Chicken pieces fried with onions and paprika, then simmered in chicken stock and finished with sour cream.

Serves 4 (divides in half or doubles easily)


4 chicken pieces with skin removed
Olive oil
1 cup of onions, finely diced
1 clove finely chopped garlic
1 tablespoons sweet paprika
1 cup of chicken stock, made from a stock cube or fresh
2 tablespoons of flour
1 tub of sour cream



1. Dry the chicken pieces with paper towel. Season them with salt.
2. Heat the oil and fry the chicken pieces, two at a time, until they are brown on both sides. This will take about 3 minutes a side.
3. Pour off most of the fat. Add the onions and cook for about 8 minutes until they are lightly coloured, stirring occasionally. Add the garlic and cook for another minute or two, taking care not to brown the garlic.
4. Take the pan off the heat, add the paprika, stir to coat the onions, then put the pan back on the heat. Add the chicken stock, stir and bring to the boil. Turn the heat down to low, put the lid on and simmer for 30 minutes. (Check after 15 minutes, stir and add a little water if you need to.)
5. Check to see if the chicken is done by piercing the thickest part with a knife. It is done when the juices run clear. If not, cook for another 5 minutes. When it is done, remove the chicken pieces to a plate. Skim any fat off the surface of the sauce.
6. In a bowl, combine the flour and the sour cream and whisk. Add a few tablespoons of the sauce from the chicken into the sour cream mixture and mix again, then add it back into the saucepan and stir. Simmer for about 8 minutes until the sauce is thick.
7. Put the chicken back into the saucepan along with any juices that have leached out. Simmer for a few minutes to heat the chicken. Serve with plain boiled rice.

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