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Paprika chicken with wholewheat tagliatelle
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4 British chicken legs
1 onion, diced
1 green pepper, deseeded and diced
2 tsp sweet smoked paprika
2 tbsp red wine vinegar
400g can chopped tomatoes
500g pack fresh wholewheat tagliatelle
4 tbsp reduced fat soured cream
½ x 25g pack flat leaf parsley, chopped
1. Preheat the oven to 200°C, gas mark 6. Heat a large ovenproof frying pan or casserole over a medium heat. Season the chicken legs and fry skin-side down for 10 minutes until golden. Turn and cook on the underside for 2 minutes, then lift out of the pan and set aside on a plate.
2. Add the onion and pepper to the pan and fry in the chicken fat for 3-4 minutes until taking on some colour. Stir in the paprika and fry for another minute, then add the vinegar. Once the liquid has evaporated, tip in the tomatoes, season and bring to a gentle simmer. Return the chicken to the pan and bake in the oven, uncovered, for 30-35 minutes until the chicken is cooked through with no pink meat and the juices run clear.
3. Cook the tagliatelle in a pan of boiling water for 4 minutes, then drain and divide between 4 plates. Spoon the chicken and sauce over the pasta, topping each with a spoonful of soured cream. Scatter with chopped parsley to serve.
Typical values per serving:
1 of your 5 a day; high in protein
This recipe was first published in February 2019.