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    Paprika Chicken

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    Paprika Chicken

    This easy chicken casserole, in its striking brick-red sauce, is just the thing for a chilly winter’s evening.

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 5 minutes
    • Total time: 1 hour 25 minutes 5 minutes

    Serves: 4


    • 400g tin Tomatoes, chopped
    • 2 Onions, sliced
    • 1 Red pepper, sliced
    • 1 Green pepper, sliced
    • 1 tbsp Vegetable oil
    • 4 Chicken breasts, cubed
    • 2 tsp Sweet paprika
    • 100ml Red wine
    • 500ml Chicken stock
    • 1 Small apple, peeled, cored and very finely chopped
    • 1 Clove
    • 1 Bouquet garni (thyme, parsley and bay leaf)
    • 150ml Sour cream
    • 1 tsp Plain flour


    1. Sweat the onions and peppers over a medium heat in the oil in a casserole. S tir the chicken into the vegetables, cooking for another 5 or so minutes until the chicken loses its pinkness. Take off the heat and stir in the paprika, coating all the vegetables and chicken.
    2. Add the wine and chicken stock, to cover. Return to the heat and cook, stirring, for 2–3 minutes. A dd the apple, tomatoes, clove and herbs.
    3. Check for flavour and add a touch more red wine or paprika if you like, though go carefully with the latter, adding no more than 1/2 tsp at a time.
    4. After bringing to the boil, reduce the heat and leave to simmer for 40 minutes or so. Finally, take half the sour cream and stir in a pinch of salt and the flour, adding the mixture slowly to the chicken. Season with salt and black pepper, then cook for another 10 minutes.
    5. Remove the bouquet garni, stir in the rest of the sour cream and serve.

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