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Comfort & Joy


Paprika chicken


Improvise and replace the chicken with left-over cooked turkey if you prefer – the sauce will be just as delicious. Great served on a bed of buttered noodles. Serves 6


Ingredients 1 tbsp butter 2 tbsp oil 2 small brown onions, chopped 12 chicken thighs on the bone, skin removed


1½ tbsp Hungarian sweet paprika 1 tsp Hungarian hot paprika 2 garlic cloves, fi nely chopped 1 tsp soft brown sugar 2 bay leaves


160g chopped tinned tomatoes 750ml chicken stock 250g soured cream 1tbsp full-cream milk 2 tbsp fl at-leaf parsley, fi nely chopped


1 Heat half the butter and oil in a large, deep-sided frying pan over medium-high heat. Add onions and sauté for 5 mins, or until lightly golden. Remove to a plate and set aside.


2 Add remaining butter and oil to


pan. Season chicken with salt and pepper and cook, in batches, for about 4 mins on each side, or until well browned all over. Remove chicken to a plate.


3 Return onion to pan with the paprikas and garlic and cook for 30 secs. Add sugar, bay leaves, tomato and stock, stirring well to combine. Add chicken pieces and stir. Bring to boil, then reduce heat and simmer for 25 mins or until chicken is cooked through and tender.


5 Remove chicken to a bowl, cover to keep warm and set aside. Skim fat from sauce and continue cooking over high heat for 15 mins or until thickened slightly.


6 Put ¾ of the soured cream into a small bowl and whisk in a spoonful of the hot liquid until smooth, then gradually stir the cream back into the sauce. Allow to simmer for 2 mins to heat through. Return chicken to the sauce and stir to coat.


7 In a separate bowl, mix remaining cream with the milk and parsley, and serve separately to be drizzled over the chicken.


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