Chicken Paprikash

Cook Time 45 minutes

Servings 4


1 tbsp extra virgin olive oil

10g butter

2 tbsp flour

6 chicken thighs, bone-in and skin removed (cutlets)

1 onion, sliced

2 cloves garlic, chopped

2 tbsp Hungarian paprika

1 tbsp smoked paprika

1 tbsp tomato paste

2 bay leaves

500ml chicken stock

2 tbsp sour cream

Salt & pepper

2 sprigs of parsley, chopped to serve

Buttered short pasta, to serve


Season with chicken with salt and pepper and lightly dust with flour.

Heat oil and butter in a wide sauté pan and sear the chicken on both sides for 1-2 minutes. Place on a plate and then add the onion and garlic and cook for a few minutes to soften. Add both paprikas and toast for 30 seconds then add the tomato paste, stir through before returning the chicken and coating in the onion and paprika mixture. Add the stock and place the lid on and cook on low heat for 30-35 minutes or until chicken is cooked through.

Place chicken onto a platter. Finish the sauce by mixing in the sour cream. Pour the sauce over the chicken pieces and garnish with parsley. Serve with buttered pasta.


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